Creamy Cashew Sauce


*I have exact measurements because I used a food scale but you can really play around with it 

Allergens: nuts 


  • 300 grams of roasted salted cashews
  •  1.5 cups roasted butternut squash
  • water – have to add til desired consistency


  1. Soak cashews in water for about 3 hours
  2. Preheat oven to 400F
  3. toss cubed butternut squash with oil, salt and garlic if you want a sauce that has garlic in it
  4. Roast squash for about 30-40 min until it is tender to bite
  5. Drain cashews and put in a blender
  6. blend until smooth, adding water to make it easier
  7. Add butternut squash and blend until smooth

** You can make this without butternut squash if you don’t want it to be sweet. Add more or less water depending on consistency