INGREDIENTS
4 cups
yukon gold potatoes
1
onion
2
carrots
1/2 cup
vegetable broth
2 tbsps
vegan butter
1/2 cup
non-dairy milk
1 head
cauliflower
1 1/2 cups
winter squash
1/2 cup
beets
1 cup
vegan cheese
1 serving
olive oil
1 serving
salt
1 serving
pepper