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Recipe Below
Ingredients:
1/2 c. raw cashews
1 small kabocha squash
1 head of garlic
1/3 cauliflower, cut into large florets
1/2 medium onion (roughly chopped)
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1/4 c. roasted red peppers, drained
2 Tbsp nutritional yeast
Optional: A pinch red pepper flakes
2 to 3 c. vegetable broth (or as needed)
Salt and black pepper, to taste
1/2 to 3/4 c. fresh basil (unpacked), sliced
2 lb gluten-free spaghetti noodles (or pasta of your choice)
Serve with:
Vegan parmesan cheese (optional)
Fresh basil, sliced
Black pepper