Nut & Dairy Free Cheese Sauce

My favorite way to make cheese sauce involves cashews, however, there are some allergies out there that do not permit eating those. So I wanted to come up with a comforting, cheese-like sauce anyone could enjoy!

I like to mix this with cauliflower rice or paleo pasta for a “Mac ‘n Cheese” inspired meal!

It’s even delicious as a soup! (Mind you, I LOVE SOUP!) There is no guilt involved in eating this sauce because it is PACKED with veggies. It’s a great way to sneak in a new vegetable that your kids may not normally want. They won’t even know that they are eating a….SQUASH! That’s right! The main ingredient in this “cheese” sauce is a vegetable! The color it adds is amazing! I swear, the cheddar-cheese color of this sauce makes it taste even cheesier!

My instant pot comes in super handy with this recipe! It cooks the squash in less than 5 minutes! CRAZY! If you haven’t heard about the Instant Pot craze…get on it! It’s my favorite appliance! SO WORTH EVERY PENNY!

Disclaimer: THIS IS NOT AN ACTUAL CHEESE SAUCE. IT IS NOT GOING TO TASTE THE SAME. However, to those with dairy intolerances or those who just want to eat better, it is delicious and nice way to change things up!

Print Recipe

Nut & Dairy Free Cheese Sauce

Course

Sauces, side dishes

Cook Time

10-15 minutes

Servings

cups

Ingredients

• 1/2 Butternut Squash peeled, de-seeded, chopped (about 2 cups)
• 1/3 cup Nutritional yeast
• 1/4 cup unsweetened coconut milk sub almond/cashew milk
• 1/4 cup Broth chicken or veggie / sub extra milk
• 1 tsp Yellow mustard sub dijon
• 1 tsp Pink salt
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1/2 tsp Black pepper

Course Sauces, side dishes Cook Time 10-15 minutes Servings cups Ingredients 1/2 Butternut Squash peeled, de-seeded, chopped (about 2 cups) 1/3 cup Nutritional yeast 1/4 cup unsweetened coconut milk sub almond/cashew milk 1/4 cup Broth chicken or veggie / sub extra milk 1 tsp Yellow mustard sub dijon 1 tsp Pink salt 1 tsp Onion powder 1 tsp Garlic powder 1/2 tsp Black pepper

Instructions

1. Cook your squash however you prefer! See recipe notes for different cooking methods.*
2. To a blender (you could use an immersion blender too!), add your cooked squash and remaining ingredients.
3. Blend until smooooooth!

Recipe Notes

*

• You can cut the squash in half (long ways), remove the seeds, and roast it in the oven for 30-45 minutes at 400 degrees, or until soft. Then scoop out the insides of the squash and add it to your blender.
• You can peel it, remove the seeds, chop it into 2 inch chunks and boil it until it's soft.
• OR You can cook it in the Instant Pot, like me! I peel it, remove the seeds, chop it up into chunks and cook it for 4-5 minutes on HP. It comes out perfect!

Tip: I cook the other half of the squash at the same time. Then, I freeze the cubes for smoothies later! OR you could double the recipe for more "Cheese" sauce!