Butternut Squash Noodles with Leek and Artichoke Cashew Cream Sauce

butternutsquashnoodlesOk, so this recipe has a big title, but I didn’t want to leave any of the good stuff out of what this recipe is made of. Butternut Squash spiralized into smaller spagettini style noodles, leeks and canned artichoke hearts drenched in a cream sauce made out of just cashews, water, garlic and lemon juice. This is a mock Alfredo sauce done right! With the added fun of leeks and artichokes, because why the heck not!

I suppose this would be considered a vegan recipe, I don’t fuss too much over the dietary labeling. But I am always open to find different techniques, or even healthier ways to make recipes. By cutting out the cream and butter from a traditional alfredo sauce, this way is not only more healthy and has fat from better sources (cashews), I also found it easier to make.


The consistency from the creamed cashews was so perfect, there was no need for any boiling, adjusting or simmering techniques that would be used for the dairy cream version. The only catch is that it takes some preliminary measures of soaking 1 cup of cashews in 1 cup of water for as long as you have time. One time I started soaking them in the morning to have for dinner at night. But on another occasion I was on a time crunch and I soaked the cashews in boiled water for an hour and got just about the same results.

Blend the soaked cashews in a blender with garlic and lemon juice and suddenly you have this amazing, creamy sauce that I would no longer do any other way. Hope you enjoy this recipe as much as I did!

Serves 4


1 Neck of butternut squash

2 tbsp olive oil

1 cup of cashews

1 1/2 cup of water

1/2 juice of lemon

2 garlic cloves

1 can of artichoke hearts

2 stocks of leeks

salt and pepper


  1. Heat oven to 400°.
    Start by peeling your butternut squash, this parts interesting because you will only be using the neck of the squash that is more straight, narrow and seedless, then keep the bulb for another meal, like so…butternutsquash

2. Spiralize the squash, and cut with scissors in between so your noodles aren’t crazy long!

3. In a blender, blend the soaked cashews with garlic and lemon juice. Blend until smooth and add bit more water if it’s too thick.

4. In a large frying pan, add 1 tbsp of olive oil and fry up leeks until soft, then add the artichoke hearts – I cut these into 1/4’s. leekartichoke

5. Wrap tin foil around a large baking tray to put the squash on, drizzle with olive oil and salt and pepper. Place in the oven for 10 minutes. butternutsquashnoodlestray

6. Add the cashew cream sauce to the leeks and artichoke pan and cook until hot. If the sauce thickens you can add more water to your liking. leekartichokecream

7. Then you are done! Place noodles in a bowl and pour the leek artichoke cream sauce on top.


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