Ingredients
- 1 tablespoon + 1 teaspoon extra-virgin olive oil divided
- 1/2 cup onion diced
- 2 lbs small butternut squash peeled, seeded, and spiralized
- 1 cup roasted salted cashews soaked in water overnight
- 6-7 tablespoons nutritional yeast
- 6 tablespoons unsweetened almond milk
- Salt to taste
- Generous pinch of pepper
Instructions
- Heat 2 teaspoons of the olive oil up in a very large pan on medium-high heat, reserving the rest of the oil for later.
- Add in the diced onions and cook, stirring frequently until golden brown and soft. Add them into a high-powered blender.
- Add the remaining 2 teaspoons of oil into the pan and turn the heat down to medium. Add in the spiralized butternut squash and cook, stirring occasionally, until the noodles are wilted and fork-tender, about 7-10 minutes.
- While the noodles cook, drain the water from the cashews and then toss the cashews into the blender along with the yeast, almond milk, salt, and pepper.
- Blend together until smooth and creamy, scraping down the sides as necessary. The sauce should be pretty thick!
- Pour the sauce into the pot with the cooked noodles, and toss just to evenly coat the noodles.
- Enjoy!