vegan cheese sauce

This rich vegan butternut squash based sauce can be served over pasta, cauliflower, or can serve as a fondue for dipping bread.

1/2 cup raw cashews
2 tbsp sunflower seeds
2 tbsp pine nuts
2 cups soy milk
2 tbsp olive oil
1/2 cup nutritional yeast
1 peeled and baked butternut squash (400degF for 40 minutes; 1/4" water; covered)
1 tbsp Dijon mustard
1/2 tsp tumeric
1 tsp paprika
2 cloves of garlic
1/4 chopped onion
3 tbsp miso
1 tsp Nama Shoyu or sea salt
water or vegetable broth

Throw all ingredients into a blender and blend. Makes about ten servings. Adding one cup of coconut milk and 1 cup of soy milk makes this sauce even richer. Add water or vegetable broth for desired consistency. (Hint: if your blender starts cavitating, i.e. whirring with no action, add more liquid).