The Best Dang Sauce Ever
A bold statement? Perhaps.
One that’s totally legitimate, in my opinion. And I encourage you to try the best dang sauce ever and see for yourself!
It’s rich in anti-inflammatory and antioxidant nutrients, healthful fats and fibre. But mostly, I love it because it’s creamy, easy, speedy, versatile, and makes everything taste extra delicious.
Pair this with gluten-free pasta, zucchini noodles, roasted or steamed veggies; spread it on wraps, pizza crusts, bread or crackers, use it as a dip with crudités, a salad dressing, or add more water and slurp it as soup.
I love using butternut squash here, which is plentiful here in ‘ol Canada in the wintertime. If squash isn’t available where you are, or you straight up don’t like it, or you’re too lazy to peel and de-seed one (which, let’s face it, can be a pain sometimes), then feel free to substitute yams, sweet potatoes, or carrots instead.
The Best Dang Sauce Ever
1 cup chopped butternut squash, sweet potato or carrot
1 cup chopped red, orange or yellow bell pepper
¼ cup cashews, soaked for a couple of hours and then drained
½ tsp Himalayan salt
pinch of cayenne (optional)
½ cup water, plus more to thin as needed
In a small pot, add the butternut squash and bell pepper, along with about ½ cup of water. Cover and cook over medium-low heat for about 15 minutes, until the vegetables are tender.
Pour the vegetables along with the cooking water into a blender. Toss in the cashews, salt and cayenne (if using), and blend until smooth. Add more water to thin, if needed.
Makes 1 ½ to 2 cups, depending on how much water you add.
