Ingredients
1 small butternut squash, peeled and cubed into small pieces (about 4 cups)
3 large shallots, diced (about 2 cups)
2 tbsp avocado oil (or cooking oil of preference)
1 lb. pasta
2 cups vegetable stock
1 batch cashew pulp (from cashew milk)
1 cup raw cashews (soaked in water overnight in the fridge) (link our cashews)
⅓ cup nutritional yeast flakes
2 tbsp mellow white miso paste
2 tbsp lemon juice
3 tbsp smoked paprika
2 tsp sea salt
2 tsp cracked black pepper
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
½ cup panko bread crumbs
½ cup chives, thinly sliced, divided
Directions