INGREDIENTS
1 cup
Butternut squash
2
Carrots, large
3 cloves
Garlic
1 4 ounce can
Green chiles
1/2
Yellow onion, large
1 1/2 cups
Almond milk, unsweetened plain
1 cup
Vegetable broth, low-sodium
1/2 cup
Tomato salsa or pico de gallo, chunky
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Chili powder
2 tsp
Kosher salt
1/4 cup
Nutritional yeast
1 tbsp
Apple cider vinegar
2 tbsp
Olive oil
1 cup
Cashews, raw
1 tsp
Cumin, ground