INGREDIENTS
1 medium
spaghetti squash
1 head
cauliflower
4 cloves
garlic
1 tsp
chickpea miso
1 1/2 Tablespoons
nutritional yeast
1 1/2 tsp
salt
1 1/2 cups
non-dairy milk
1/2 cup
cashews
1/2 box
spaghetti
1 serving
sautéed mushrooms
1 serving
sautéed broccoli florets
1 serving
brussels sprouts
1 serving
in peas