Vegan Butternut Welsh Rarebit

Butternut squash and cashews form the simple creamy base of this surprisingly cheesy “cheese” sauce. Spooned over toasted crusty bread, it’s the ultimate comfort food. No actual cheese required!

2 cups cubed peeled butternut squash (about 1/2 small squash, seeds removed)
1/3 cup raw cashews
1/4 cup – 1/2 cup water
2 tablespoons freshly squeezed lemon juice
1 medium clove garlic, roughly diced
+ more

View the full recipe at Kitchen Treaty →