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Ingredients
  • 2 C butternut squash (or carrots or sweet potatoes)
  • 1.5 C raw cashews, soaked for at least an hour, drained
  • ¼ C garlic cloves (about 8 to 10)
  • 1 T coarse salt (we like Jacobsen’s Sea Salt)
  • 2 T rice vinegar
  • 1 T white miso
  • 1 T nutritional yeast (hippy fish food)
  • 1 t cumin
  • 1 t chili powder
  • ¼ t white pepper
  • ½ sliced jalapeño (red or green)
  • ½ t coarse salt
  • ½ t smoked paprika
  • ¾ C almond milk
  • ¼ C canned or fresh and cooked hatch chili
  • subheading: garnish options:
  • 1 jalapeno, sliced thin
  • fresh cilantro sprigs
  • drizzle of sriracha
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