Just enter your name and email to get all the latest news

Smoky Butternut Uncheese Sauce

Smoky Butternut Uncheese Sauce

Sometimes you just need a creamy sauce for your pasta (yes gluten free of course, hehe). The great thing about this recipe is that it can be easily transformed in other dishes too! Yep, we had this sauce in several different recipes during the week, all with different flavors. This is the sauce to make for a time effective week of dinners. See all the tips on transforming this sauce at the end of the post.

Smoky Butternut Uncheese Sauce
Makes 2 cups

This sauce is incredibly delicious, super easy + fast to make and extremely versatile. Well worth the try!


1 cup raw cashews, soaked for 8 hours
1 butternut squash
2 tbsp nutritional yeast
1 tsp smoked paprika
2 garlic cloves

1 lemon juice

1 cup of water


Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.


Cut the butternut squash in half. Place, cut side up, on the prepared baking sheet. Drizzle with olive oil and sprinkle with a little pink salt. If your up to it sprinkle with fresh tome leaves and a dash o cumin powder. Roast for 3o minutes or until golden and tender. Remove from the oven and let cool.


Scoop the squash flesh into a blender along with all the other ingredientes. Blend on high until smooth and creamy. Add extra water if needed to achieve the desired consistency.


Sauce can be stored in an air-tight container for up to 1 week or more in the fridge.



  • Add 1 tsp, or more, of Reishi to energize the spirit, impart centeredness and promote strength. Reishi helps relieve stress, soothe allergies and inflammation, protects the liver, and supports the brain. Its a perfect pairing for this sauce.
  • Use coconut milk instead of water for a more rich sauce.



Other dishes I made using the sauce as a base:


Dish 1:

Sauté mushrooms in ghee, with garlic and thyme. When the mushrooms are golden add the cooked pasta (i always add greens a minute or two before  the pasta is ready so they are lightly steamed) and greens. Mix for a minute so they can pick up the flavors of the sauté. Add the sauce and heat through. Serve.


Dish 2

Sauté a chopped onion in ghee. When it starts to get translucent add two chopped garlic cloves and some minced cilantro stalks. Stir for a minute. Add a bunch of seasonal vegetables and a tablespoon or more of your favorite curry powder. Stir and let the vegetables soften a little. Add the sauce and  some coconut milk. Let cook until vegetables are al dente. Serve over rice or pasta with minced cilantro leaves and a little lime.


Dish 3:

Sauté a chopped onion and 2 garlic garlic in ghee. Add vegetables of choice, some curry powder and smashed lemongrass (or kefir lime leaves) . Add red lentils, tomato paste, the  and some coconut milk. Let cook until lentils are soft and you have a creamy sauce. Serve.