Nacho "Geez!" Sauce
Makes about 5 cups
Time 15 min
Enjoy this creamy, "cheesy" delight any way you want it! Use as a fondue dip for tortilla chips or sliced veggies or as a sauce on baked sweet potatoes. We also love it tossed with whole wheat macaroni.
Special Diets:
Ingredients
- 1 (15.0-ounce) can butternut squash or pumpkin purée
- 1 cup cashew butter (purchase or make your own)
- 2 cups unsweetened plain almondmilk
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/3 cup nutritional yeast
- 2 teaspoons chili powder
Method
Combine butternut squash puree, cashew butter, almondmilk, nutritional yeast, garlic powder, chili powder and onion powder in a medium saucepan.
Set over medium-high heat, cover and heat until warmed through and cashew butter melts, about 5 minutes.
Whisk until blended. If not serving sauce immediately, let cool completely.
Refrigerate in an airtight container for up to 5 days or freeze for up to 1 month. Reheat before serving.
Nutritional Info:
Per serving: 2 tablespoons, 45 calories (30 from fat), 3g total fat, 0.5g saturated fat, 0mg cholesterol, 15mg sodium, 3g carbohydrates (1g dietary fiber, 1g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (15.0-ounce) can butternut squash or pumpkin purée
- 1 cup cashew butter (purchase or make your own)
- 2 cups unsweetened plain almondmilk
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/3 cup nutritional yeast
- 2 teaspoons chili powder