INGREDIENTS
1 2/3 cups
Butternut squash, frozen
2 cloves
Garlic
2
Gloves garlic
1 tbsp
Sage, fresh
2 tbsp
Sage
2 cups
Spinach
1 1/2 cups
Almond milk, unsweetened
6 tsp
Lemon juice
1 tsp
Maple syrup
1 lb
Pasta shells, large
1/2 tsp
Cinnamon
1 pinch
Nutmeg
1 pinch
Salt
1
Salt and pepper
2 tbsp
Olive oil
3 cups
Cashew
1 1/2 cups
Cheese, vegan