With temps dropping to the 30s, hubby sweetly turned on the fireplace so winter has officially begun here! And Miko is thrilled! You can find him toasting his belly when it’s on and pouting in front of it when it’s off.
And me creating recipes with winter squash. This Vegan Curried Pumpkin Cheese Sauce inspired this recipe, but I gave it a kickier raw vegan makeover swapping the canned pumpkin for raw butternut squash and cashews for avocado for a lighter, airier texture. I also left out the coconut oil and kicked up the flavor with vinegar and cayenne.
Cheesy Butternut Curry Sauce
- 1 cup chopped raw butternut squash
- 1 avocado, seeded and scooped
- ½ tsp. curry powder
- 3 tbsp. nutritional yeast
- 2 tbsp. apple cider vinegar
- dash of cayenne to taste (optional)
- ¼ tsp. turmeric
- ½ cup water, as needed
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 2-4 servings.
The vibrant neon color will bring any winter salad to life!
I made this a hearty meal salad with white kidney beans and plenty of veggies.
The creamy sauce coats kale beautifully in savory, rich, tangy, and warming curry.
Make salad the hearty main course with this dressing or use it as a fun dipping sauce for chips, crackers, or veggies.