Nacho "Geez!" Sauce

Nacho "Geez!" Sauce

Rated:
Recipe Rating: 3.11411
Makes about 5 cups
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.
Ingredients: 
  • 1 (15-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 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.
Nutritional Info: 
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.
Special Diets: 

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.