INGREDIENTS
12 oz
noodles
2 cups
vegan cheese sauce
1/4 cup
sunflower seeds
3 tbsp
hemp seeds
1 1/2 cups
water
1/3 cup
nutritional yeast
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
sea salt
1 tsp
dijon mustard
1 tbsp
lemon juice
15 oz
butternut squash puree
2 tbsp
vegan butter substitute