A creamy, veggie-loaded vegan sauce perfect for toddlers, made with roasted vegetables, cashews, and nutritional yeast. Great with pasta, as a soup, or a dip.
Preheat oven to 350F. Roast the chopped onion, squash, zucchini, cauliflower, and head of garlic until fully cooked. Let the roasted vegetables cool completely. Add the cooled roasted vegetables to a high-speed blender with the 1 cup soaked cashews, 1 cup low sodium vegetable broth, 2-3 tbsp nutritional yeast, juice of 1/2 lemon, and salt/pepper to taste. Blend until completely smooth. Pour the sauce over your favorite pasta, thinning it out with a little pasta water as needed. Alternatively, serve it as a soup or a creamy dip.
