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butternut squash cheese sauce in glass bowl on white marble counter

Butternut Squash Cheese Sauce

  • Author: Jen
  • Total Time: 25 minutes
  • Yield: 3 cups 1x


This vegan paleo butternut squash cheese sauce is nightshade free and made with a few simple ingredients so it comes together quickly and can be used throughout the week.


  • 4 cups butternut squash chunks (about 1 medium squash)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 cup almond milk or for nut free: 1/2 cup reserved “squash water” and 2 tablespoons olive oil


  1. Cut and steam your butternut squash. An easy way to steam is to add cut squash into a saucepan with one cup of water, cover and cook on medium high heat for 12-15 minutes.
  2. Add steamed squash and remaining ingredients to blender. Put the blender lid on, but remove the lid cap and cover with a towel over to allow the steam to escape.
  3. Blend on high for 45-60 seconds until fully blended.
  4. Store in an airtight container in the refrigerator for up to a week.
  • Prep Time: 10
  • Cook Time: 15
  • Category: Sauce
  • Method: Blender
  • Cuisine: American


  • Serving Size: 1/2 cup
  • Calories: 61
  • Sugar: 2.1g
  • Sodium: 408.9mg
  • Fat: 1.5g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 11.6g
  • Fiber: 2.1g
  • Protein: 1.7g
  • Cholesterol: 0mg

Keywords: vegan cheese sauce, butternut cheese sauce, dairy free cheese sauce, nightshade free paleo cheese sauce