Butternut Squash "Cheese" Sauce

Dairy-free, Soy-free, Gluten-free, Vegan

Course: entree, side, sauce

Serves: 10

Makes 2.5 cups.

Ingredients:

-1.5 cups chunked carrots

-1 pound of butternut squash cubed

-1/4 cup of light canned coconut milk

-4 tablespoons of nutritional yeast

-2 cloves of garlic

-1 tsp cumin

-1 tsp turmeric

-pinch of red pepper flakes

-1tsp paprika

-1tsp garlic powder

-salt and pepper to taste

Instructions:

1. In a large pot of boiling water, boil the carrots and butternut squash until tender. Then drain them into a blender.

2. Add in the rest of the ingredients into the blender. Add a tablespoon of water if too thick.