vegan sauce for butternut squash ravioli
Discover the best vegan sauce for butternut squash ravioli! Creamy, flavorful, and easy to make—perfect for a comforting, dairy-free pasta dish.
Ingredients
Base Ingredients
- 1 cup raw cashews soaked for 15 minutes – Adds a silky, dairy-free creaminess.
- 1 cup unsweetened plant-based milk almond, oat, or coconut – Helps achieve a smooth consistency.
- 2 tbsp nutritional yeast – Brings a subtle cheesy umami depth.
- 2 tbsp olive oil or vegan butter – Enhances richness and flavor.
- 2 cloves garlic minced – A must for depth and aroma.
- 1 tsp lemon juice – Adds brightness and balances flavors.
Flavor Boosters
- 1 tsp Dijon mustard – Provides a gentle tanginess.
- ½ tsp smoked paprika – Gives a warm slightly smoky touch.
- ½ tsp sea salt adjust to taste – Elevates all the flavors.
- ¼ tsp ground black pepper – Adds a hint of spice.
- 1 tbsp fresh sage or thyme chopped – Perfectly complements the butternut squash ravioli.
Optional Add-Ins for Variation
- Pinch of red pepper flakes – For a touch of heat.
- 1 tbsp white miso paste – Deepens umami flavors.
- ¼ cup vegetable broth – Thins the sauce slightly while adding extra depth.
Instructions
Soak the Cashews
- If you haven’t already, soak the raw cashews in hot water for at least 15 minutes. This step ensures a silky-smooth texture when blended. If you’re short on time, a quick 5-minute boil will work too!
Sauté the Garlic for Extra Depth
- In a pan over medium heat, warm the olive oil or vegan butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. This step enhances the sauce with a delicious, slightly nutty aroma.
Blend Until Velvety Smooth
- Transfer the soaked cashews to a high-speed blender. Add:
Sautéed garlic with oil
- Unsweetened plant-based milk
Nutritional yeast
- Dijon mustard
- Lemon juice
- Smoked paprika, salt, and pepper
- Blend on high until completely smooth and creamy. If the sauce is too thick, add a splash of vegetable broth or more plant milk to reach your desired consistency.
Simmer to Perfection
- Pour the blended sauce back into the pan over low heat. Stir in the fresh sage or thyme and let it simmer for 2-3 minutes, allowing the flavors to meld. This also helps the sauce thicken slightly.
Toss & Serve!
- Once your butternut squash ravioli is cooked, gently toss it with the sauce, making sure every piece is coated in that creamy goodness. Garnish with extra fresh herbs, black pepper, or a sprinkle of vegan parmesan for the ultimate finishing touch.
Notes
- Calories: 220 kcal
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 4g
- Protein: 6g
- Sodium: 200mg
- Potassium: 500mg