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8Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. extra virgin olive oil (divided)
- 1/2 cup onion (diced)
- 2 lb. butternut squash (Small, peeled, seeded and spiralized with Blade B., This is about 4 of squash total before prepping, or just over 1 1/2 lbs once peeled and seeded)
- 1 cup roasted salted cashews (soaked in water overnight, 140g *, read notes)
- 7 Tbsp. nutritional yeast (to taste **)
- 6 Tbsp. unsweetened almond milk
- 1 1/4 tsp. salt (or to taste ***)
- 1 pinch pepper
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Reviews(1)
Ellis 7 years ago
Epic FAIL! I waited to make this with great anticipation. It was not good. I followed the recipe exactly and I will never make it again. Such a waste of expensive cashews, and time! Good way to lose a husband. He must be a saint😇