Love alfredo sauce but not that bloated, super-full feeling you get afterward? There are healthier (and more delicious) ways to make a creamy pasta dish that don’t involve dairy, dairy, and more dairy.
Traditional alfredo sauce contains 1 stick of butter, heavy cream and lots of parmesan cheese. All of that dairy can cause inflammation and impair digestion. So, instead of making or using a jar of traditional alfredo sauce, we make Meghan Telpner’s vegan cashew alfredo sauce in our house. Meghan’s sauce uses soaked cashews and nutritional yeast to mimic the flavor and texture of the traditional stuff and add tons of nutrition.
Instead of making Meghan’s cashew alfredo last week, I tried something a little different. I had a butternut squash (one of the few organic squash varieties I can find here in Berlin) that I planned to use for soup, so I thought I’d get creative.
Try this creamy sauce next time you’re craving alfredo to add some vitamin A and vitamin C to your dish.
Creamy Vegan Butternut Squash Sauce
- 1/2 butternut squash, peeled and cubed
- 1+ Tbsp coconut oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp nutritional yeast
- 1/2 cup nut milk
- salt + pepper to taste
- Preheat the oven to 425°F.
- Arrange the butternut squash a parchment-lined baking sheet. Drizzle with 1 Tbsp of coconut oil. Bake for 25-30 minutes or until golden and soft.
- In a small pan, saute the onion and garlic in a touch of coconut oil until fragrant.
- Let the butternut squash, onions and garlic cool, then add to a blender with the yeast, milk, salt, and pepper. Blend until smooth.
- Taste, adding more salt or pepper if needed. Enjoy over pasta or zucchini noodles.