INGREDIENTS
4 cups
cauliflower florets
4 cups
butternut squash
945 mLs
water
945 mLs
vegetable broth
60 mLs
water
10 cloves
garlic
1/2 cup
nutritional yeast
195 mls
full-fat coconut milk
1 tsp
paprika
1 pinch
a of cayenne pepper
1 1/2 tsp
kosher salt
1 serving
bell pepper