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.
Combine butternut squash purée, 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.
Per Serving: Serving size: 2 tablespoons, 45 calories (30 from fat), 3g total fat, 0.5g saturated fat, 15mg sodium, 3g carbohydrates, (1 g 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. See our Terms of Service.