INGREDIENTS
1 serving
acorn alfredo sauce
4 cups
roasted acorn squash
1 cup
parsley
3/4 cup
plant milk
1/3 cup
nutritional yeast flakes
2 Tbsps
evoo
2 Tbsps
dijon mustard
2 Tbsps
apple cider vinegar
2 Tbsps
roasted garlic
2 Tbsps
herbs
1 Tbsp
maple syrup
1 tsp
dash of cayenne
1 serving
salt and pepper