INGREDIENTS
2
lbs Butternut squash
1/2 lb
Cauliflower
6
Garlic cloves, fresh
1/2 tsp
Oregano, dried
1
Sweet onion, medium
1/2 tsp
Thyme, dried
1 1/3 cups
Vegetable broth
1 2/3 tbsp
Lemon juice
1/4 tsp
Cayenne
1 tsp
Sea salt, finely ground
1/2 tsp
Turmeric
3 tbsp
Olive oil
1/2 cup
Cashews, raw
3/4 cup
Cashew milk