Ingredients

The following ingredients have 1 Servings
  • 1-1/4 cups unsalted raw cashews
  • 1/2 cup peeled and diced butternut squash (see note)
  • 1 teaspoon salt
  • 1/2 cup water, to blend
  • 2 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1 teaspoon apple cider vinegar

Instruction

  • Place cashews and butternut squash in a small pot and add enough water to cover by 1″.
  • Bring to a boil and cook for 15 minutes or until the butternut squash is tender. Turn off heat, cover and let sit for 1 hour.
  • Drain water and rinse cashews and squash. Place in the basin of a blender with 1 teaspoon salt.
  • Blend with ½ cup water. You may need to scrape down the mixture several times.  Continue to blend until the cashews and squash are a creamy smooth consistency. Add up to ¼ cup more water if needed to get a creamy consistency.
  • Add in the remainder of the ingredients and blend until smooth and creamy.
  • Store in a container for about 5 days.