Creamy Cashew Sauce

*I have exact measurements because I used a food scale but you can really play around with it



  • 300 grams of roasted salted cashews
  • 1.5 cups roasted butternut squash
  • water – have to add til desired consistency


  1. Soak cashews in water for about 3 hours
  2. Preheat oven to 400F
  3. toss cubed butternut squash with oil, salt and garlic if you want a sauce that has garlic in it
  4. Roast squash for about 30-40 min until it is tender to bite
  5. Drain cashews and put in a blender
  6. blend until smooth, adding water to make it easier
  7. Add butternut squash and blend until smooth

** You can make this without butternut squash if you don’t want it to be sweet. Add more or less water depending on consistency

I used Trader Joes corn tortillas to make these fish tacos above. This sauce tastes good with just about anything. Want it to be more savory? Skip the squash and just add water, garlic, and salt. Let your imagination run wild!

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