1 clove garlic
2 tsp coconut oil
1 cup cubed butternut squash
½ cup almond milk
1 ½ tbsp. nutritional yeast
½ tsp vegetable bouillon powder
1 tsp Dijon mustard
½ tbsp. brown rice flour (or thickening of your choice such as arrowroot powder)
3. Let simmer for about 10 minutes and make sure to stir continuously as you go.
5. Blend the squash purée with the ‘cheeze’ sauce, taste and add a little more bouillon/nutritional yeast if you want. Serve with freshly cooked pasta and veggies on the side!