Butternut Squash Alfredo

This vegan squash Alfredo from Post Punk kitchen is a winner! It’s rich and creamy like Alfredo sauce without all the heavy dairy and its also the perfect accompaniment to gluten free pasta!

1/2 cup cashews, soaked for at least 2 hours


1 1/2 cup vegetable broth


1 1/2 cups roasted butternut squash

2 tablespoons mellow white miso


2 tablespoons nutritional yeast (optional)


1 tablespoon fresh lemon juice

1 tablespoon olive oil


1 medium yellow onion, quartered and thinly sliced


3 cloves garlic, minced


1 teaspoon dry rubbed sage


3/4 cup dry white wine


Several dashes fresh black pepper


1/2 teaspoon salt, or to taste

Drain cashews and blend with vegetable broth until very smooth. Add roasted butternut, miso, nutritional yeast & lemon juice. Puree until smooth, scraping down sides with a rubber spatula. While the sauce is blending, preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned. Add garlic & saute for 30 seconds, just until fragrant. Mix in sage & pepper, then add wine & salt and turn heat up to bring wine to a boil for about 2 minutes, to reduce. Turn down the heat to medium low. Add butternut cream to the pan, and stir to incorporate the onions. Heat through, stirring occasionally, for about 5 minutes. The sauce should thicken a bit. Enjoy!

Serves: 4-6; Preparation time 30-40 minutes

Original Recipe available at: http://www.theppk.com/2012/10/roasted-butternut-alfredo/