Butternut Cashew Pasta Sauce

Shoutout to JP who wanted this recipe. Here is a picture of him about to enjoy it.

Butternut Cashew Sauce

  • Servings: 2 quarts of sauce
  • Print


  • 1 small butternut squash or 2-3 medium large sweet potatoes, cut it half long-wise and seeded (about 2-3 cups of squash)
  • 1 tablespoon olive oil
  • 2 cups broth, vegetable or chicken
  • ½ cup cashews
  • 2 teaspoons apple cider vinegar
  • 1-2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg, ground
  • ¼ teaspoon red pepper flakes, optional
  • 2 teaspoons, plus 1/4 cup sage leaves
  • 2 tablespoon olive oil.


  1. Preheat oven to 375 degrees. Line a pan with parchment paper. Slice your butternut squash in half and remove the seeds. Roast the squash, cut side down on your parchment lined pan for 45 minutes, or until a knife inserted slides through easily
  2. In a heat proof measuring cup, pour 1-2 cup boiling water over the cashews and let it sit for 1 hour.
  3. Remove the skins of the cooked squash, and place the flesh in a blender
  4. Strain the cashews, and add the cashews to the blender
  5. Add the remaining broth, vinegar, nutritional yeast, salt, black pepper, nutmeg, and 2 teaspoons sage leaves.
  6. Blend until extremely smooth.
  7. Pour 1 quart of sauce over your favorite pasta sauce. In a small pan, heat up oil and toast the 1/4 cup sage leaves until crispy. Top the pasta and sauce with the crispy sage leaves.


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