Vegan Butternut Squash Pasta Sauce

Puree broth (or water) and cashews in a blender until completely smooth, about 1 minute (or about 30 seconds if using a high-powered blender). Set aside.

Heat oil in a large skillet over medium-high heat. Add onions, garlic and salt; cook, stirring often, until the onions start to brown in spots, 3 to 4 minutes. Reduce heat to medium-low and continue cooking and stirring until the onions are very soft and translucent, about 10 minutes longer.

Add wine and marjoram (or oregano); increase heat to high and cook, stirring, until the wine is almost completely evaporated. Add squash puree, the cashew mixture and nutmeg; reduce heat to medium-low and continue cooking, stirring, until the sauce is thick, about 3 minutes. Remove from heat and stir in nutritional yeast, if using. Transfer to the blender and puree until completely smooth. (Use caution when pureeing hot liquids.)