1 package of Cece’s Veggie Co. Organic Noodled Butternut
1 cup soaked cashews (soak for at least 4 hours, overnight will work too)
1 cup organic unsweetened coconut milk
1 garlic clove
3 Tbsp nutritional yeast
2 1/2 Tbsp Yellowbird Organic Habanero Sauce
1 Tbsp olive oil
Salt & pepper to taste
Red pepper flakes and chopped cilantro, for garnish

How To:

  1. To make the cashew “cheese” sauce: combine soaked cashews, coconut milk, garlic, nutritional yeast, and Yellowbird Organic Habanero Sauce in a food processor and blend until smooth. Set aside.
  2. In a large skillet, heat 1 Tbsp olive oil over medium high heat. Sauté butternut spirals until starting to soften but not yet al dente, about 4-5 minutes.
  3. Turn the heat to low and add the sauce, tossing to coat the butternut noodles. Let cook for for another 2-3 minutes, stirring often, until sauce is heated through.
  4. Season to taste with salt and pepper, garnish with red pepper flakes and cilantro, and enjoy!