Chef: Andrea Seppinni
Makes: 2 servings
Prep time: 5 minutes
Cook time: None
- 2 c unsweetened non-dairy milk of your choice
- 2 c roasted butternut squash
- 1 1/4 c nutritional yeast
- 1 c water
- 1/2 c chopped yellow onion
- 1 clove chopped garlic
- 4 T organic cornstarch
- 1 T plus 1t salt-free taco seasoning
- 1 t yellow miso
- 1 t smoked paprika
- 1 t chipotle powder, or to taste
- Place all the ingredients in the carafe of a blender and blend well, stopping to scrape down the sides as necessary.
- Pour the blended cheez sauce into a sauce pot and bring to a simmer over medium heat.
- Whisk with a wire whisk frequently for 5-6 minutes, or until the sauce becomes glossy and there is no longer a starchy taste from the cornstarch.
- Serve immediately over baked corn or tortilla chips, with crudite (a fancy way of saying veggies), or keep warm on low in a small slow cooker or in a crock on a hot plate to serve as a hot dip.
- Store leftovers in a covered airtight container for up to five days.
- Reheat gently on the stovetop or microwave, adding water as necessary to obtain desired consistency.
Add drained diced tomatoes and canned roasted Hatch chilis or rinsed black beans - yum; or omit the chipotle powder and taco seasoning and add 2 tablespoons tomato paste and 1 tablespoon vegan worcestershire sauce when blending and stir through al dente whole wheat elbow macaroni and serve as is or bake - comfort all the way!
The total cook time does not include the time it takes to roast the squash.
Butternut squash is in season and plentiful at farmers’ markets beginning early fall through early spring. However, you can roast and freeze it for the future.