This sauce, in my opinion, is aptly named. If you're coming over for a pasta dinner, this is undoubtedly what I'll toss into our gluten-free noodles, but it also dresses up steamed veggies, or can be used as a dip or spread.
Ingredients
1 cup chopped butternut squash or sweet potato
1 cup chopped red, orange or yellow bell pepper
¼ -1/2 cup cashews, soaked
½ tsp salt
pinch of cayenne or smoked paprika, optional
½ cup water, or more to thin as needed
Instructions
In a small pot, add the butternut squash and bell pepper, along with about ½ cup of water. Cover and cook over medium-low heat for about 15 minutes, until the vegetables are tender.
Pour the vegetables along with the cooking water into a blender. Toss in the cashews, salt and cayenne (if using), and blend until smooth. Add more water to thin, if needed.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/how-to-make-creamy-non-dairy-pasta-sauces/