VEGAN BUTTERNUT CAULIFLOWER PECAN GRATIN

amys.com

B's Kitchen

1 can Light In Sodium Butternut Squash Soup

1 head cauliflower, cut into florets and blanched

1½ cups butternut squash, cut into small thin slices

¾ cup of roughly chopped pecans

3 tbsp vegan butter

1 medium sweet onion, thinly sliced

3 tbsp cornstarch (for thickening)

¾ cup almond milk

2 cups vegan cheese, shredded and divided

¼ tsp (or to taste) cayenne pepper

¼ tsp (or to color) turmeric (optional)

¼ tsp black pepper

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