Caryn’s White Bean and Butternut Squash Alfredo Sauce

This is a staple Alfredo-type sauce for our family. Poured over some noodles or drizzled over a sweet potato topped with lightly steamed broccoli, no matter how it’s used, it will be gobbled up in a blink! Kids aren’t eating their veggies? Now they are!

Makes 3 cups.

Ingredients:

½ cup cashews, soaked for 2 hours

1½ cups salt-free vegetable broth

1 cup cooked butternut squash

1 cup cooked cannellini beans (if using canned beans, choose no-salt-added)

½ tablespoon mild miso paste

3 tablespoons nutritional yeast

juice of one-half lemon

1. Preheat oven to 375°F.

• Drain and rinse the cashews. Add them to a blender with the broth and blend until very smooth.
• Add the squash, beans, miso, nutritional yeast, and lemon juice to the blended cashews. Blend again until creamy. Use immediately.