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Vegan 'cheese' sauce

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Dietary: Dairy-free Egg-free Gluten-free Pregnancy-friendly Vegan Vegetarian

This tangy, creamy, zesty vegan 'cheese' sauce is one of the most moreish sauces you'll ever taste. Great for nachos, dipping crisps or stirring through cooked pasta.

By Sophie Whitbread

Ingredients

400g/14oz butternut squash, chopped into 2.5cm/1in rounds
150g/5½oz smooth cashew butter
1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice
1 large garlic clove, finely chopped
3–4 tbsp nutritional yeast
3 tbsp almond milk (or other vegan milk alternative)
½ lemon, juice only
salt and freshly ground black pepper

Method

Preheat the oven to 200C/180C Fan/Gas 6.
Place the butternut squash onto a large baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool.
Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth.