Recipe: Creamy Vegan Butternut (Or Any Winter Squash) Alfredo

November 18th, 2014 - posted under: The Food » Recipes

creamy vegan squash sauce

Well, it’s official. Even here in the magical weather bubble that is southern California, autumn is upon us. And thus, I am flush with all my autumn favorites! Kale, rainbow chard, parsley and cilantro (those are maybe a “California autumn” thing), carrots, and onions are dominating my weekly CSA box these days. Oh, and squash. Lots and lots of winter squash.

Butternut, heirloom acorn, and even pumpkins are overflowing on my kitchen counter. And my oven had been in nonstop roasting mode.

A few weeks back I Instagrammed the following pic:

acorn squash alfredo

Rich and creamy heirloom squash “cheezy” pasta, with garlic roasted brussels sprouts. So quintessentially autumn, no? The pasta is made from red lentils and contains 21 grams of protein per serving, making this super comforting fall meal completely balanced and nutritious!

It was so delicious, and soooo easy, and of course I had tons of recipe requests. The pasta, by the way, is this one by Tolerance Foods, and it is AMAZING. A bit spendy, but when you consider that it’s a high protein, just-add-sauce sort of meal, it’s not so bad. Okay, still sort of bad, but what can I say? I really love this pasta (and I got a bunch of free boxes at Expo East . . . I honestly don’t know what I’ll do when they’re gone!)

But anyway, enough about pasta. Let’s talk about sauce! This is an incredibly easy, quick, and nutritious recipe that I’ve developed in the past few busy busy weeks. And I’ve made it a number of times, using a couple different kinds of squashes: butternut, acorn, pumpkin, and an unidentified heirloom variety. The recipe has worked beautifully with every squash, and we’ve happily spooned it onto our high-protein pasta, paired with something green on the side. Quick. Simple. PERFECT!

Here’s how it goes:

(Just a note, I roast the squash whenever I have a chance – when the oven is already on. It will keep for a week or so in the fridge, so roast ahead to have it on-hand!)

2 cups roasted winter squash, packed (butternut, acorn, kabocha, pumpkin, etc)
1 cup unsweetened plant milk (I use almond)
1/3 cup cashew butter (I use Trader Joe’s brand. If you have a Vitamix, Blendtec, or other high-speed blender, you can also throw in a heaping 1/2 cup of raw cashews. But the butter is better)
1/4 cup nutritional yeast
1 tablespoon agave or maple syrup
1 tablespoon fresh lemon juice
3 teaspoons of 3 “Italian” herbs (so 3 teaspoons total, 1 of each), such as oregano, basil, marjoram, savory, thyme, etc. I use whatever’s around.
1/2 teaspoon salt
1/2 teaspoon nutmeg

butternut alfredo

Place all ingredients in blender. Blend until smooth. Done!

This makes a big batch, and you’ll only need about half of it for a box of pasta. But save the rest! It’s epic on macro bowls, like greens-beans-grains bowls. We also love it on quinoa, and even thinned out as salad dressing! And Jeremy’s dying to try it biscuits-and-gravy style, mmmm.

I hope you enjoy this quick + easy autumn recipe as much as we have. I swear, I’ve been making it once a week and using the extra sauce in all my lunch leftovers. Paired with the high-protein pasta, it really is a perfectly delicious, perfectly nutritious, and perfectly balanced seasonal meal!

vegan pumpkin alfredo

♥ ♥ ♥

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