Dairy-Free Lemony “Cheese” Sauce

This sauce is smooth and creamy with just the right hint of lemon — it’s also Vegan, Paleo, and Whole30 friendly! Pour it over roasted vegetables or use it as a base for baked pasta. The butternut squash in the sauce adds and extra serving of veggies to any dish.

Dairy-Free Lemony “Cheese” Sauce

  • Prep Time5 min
  • Cook Time25 min
  • Total Time30 min
  • Yield4-5 cups


    • 1 lb butternut squash, chopped
    • 1 can full-fat coconut milk (15 oz can)
    • 1/3 cup nutritional yeast
    • 1/4 tsp ground nutmeg
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1 tsp salt
    • Pinch cayenne to taste
    • 6 tbsp lemon juice
    • 1 tsp arrowroot


    1. Chop the butternut squash into small cubes. We’ve used frozen or packaged chopped butternut squash to save time.
    2. Add the butternut squash and coconut milk to a saucepan, bring to a boil, then reduce to a simmer.
    3. Add the seasoning, stir and let simmer for about 10-20 minutes until the squash is tender. Note that frozen butternut squash will cook quicker than fresh.
    4. Puree the sauce using an immersion blender. (If using a traditional blender, puree the sauce in batches being very careful as you blend the hot liquid.)
    5. Place the arrowroot in a small bowl and stir in 2 tbsp of lemon juice to make a slurry.
    6. Stir the arrowroot slurry and remaining lemon juice into the sauce.
    7. Let simmer a few minutes longer until it thickens to your liking.
    8. Adjust seasoning to taste and serve.

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