Spiralized Butternut Squash With Creamy Cashew Alfredo

Serving 8 people

30 min


  • almond milk 1 1/4 cup unsweetened almond milk
  • black pepper 1/4 teaspoon black pepper
  • dijon mustard 1 teaspoon dijon mustard
  • garlic cloves 2 garlic cloves, minced
  • juice of lemon juice of 1 lemon
  • onion 1/2 large onion, diced
  • raw cashews 2 cups raw cashews
  • salt 3/4 teaspoon salt
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How to make it

  1. Soak cashews overnight in 3 cups of water. Once soaked, drain completely.In a large pan over medium heat, saut the onion and garlic until translucent.
  2. Remove from heat and allow to cool slightly.In a high-powered blender, blend soaked cashews, cooked onions and garlic, almond milk, salt, pepper, mustard, and lemon until very creamy. Set aside.Meanwhile, saut spiralized squash in the same pan you used for the onions and garlic for about 10 minutes, or until cooked through.
  3. Pour in the alfredo sauce, tossing to combine before serving!