INGREDIENTS
4 cups
butternut squash, cubed ((about 1 medium-small squash))
olive oil
7 oz
firm tofu ((usually half a block))
1/3 cup
cashews, roasted
1 tbsp
nutritional yeast
vegan ravioli dough
1 clove
fresh garlic, crushed and minced
8
fresh sage leaves
1/4 cup
vegan butter ((like Earth Balance))
1
lemon, juiced
1/4 cup
vegetable broth