|Mac 'n' Squeeze. Hopefully, it'll get you some hugs.|
|Squeeze Me Sauce zoomed on top of brown rice, pintos, romaine and 'kraut.|
Makes about 1 1/2 cups
A coupla things to note about this sauce:
- I used a high speed blender, if you don't, be sure to soak the cashews beforehand so it'll be easy for you to get the squeeze sauce smooth.
- If you don't want to use pickled jalapenos, be sure to add a little acid like lemon juice or apple cider vinegar instead.
- This sauce will work with whatever steamed or baked squash lefties you have around, but keep in mind that acorn squash isn't super sweet. If you use something like butternut or kabocha, you'll probably have to tweak the spices a bit to get the balance right.
What You Need:
1/2 cup Acorn Squash puree (mine was steamed, baked will be fine too)
1/2 cup water
1/4 cup nutritional yeast
1/4 cup raw cashew pieces
1/2 red bell pepper (I used 2 small peppers about the size of a medium jalapeno)
5 slices pickled jalapeno (to taste)
2 teaspoons white miso
1 teaspoon onion granules
1 clove garlic
What You Do:
Place everything into the the jar of a blender and whiz until smooth. Eat with hot pasta or zoom over your favorite bowl.