Spaghetti squash with cashew cream

Amy

1 cup raw, unsalted cashews

½ cups water or broth

1 tablespoon nutritional yeast

1 teaspoon freshly squeezed lemon juice

⅛ teaspoon kosher salt

2 tsp hot sauce

Black beans

Corn

Spaghetti squash

Soak the cashews (or skip and use vitamix)

Drain and add fresh water: Drain the soaking water from the cashews. Add the drained cashews (nutritional yeast and lemon, if using), ½ cup water or broth, hot sauce and salt to a blender.

Blend into cream: Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.

Store or use: Use immediately or transfer to an airtight container and refrigerate for up to 1 week.

Serve over spaghetti squash with black beans and corn mixed in

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