- ½ cup Equal Exchange Organic Cashews
- 2 cups roasted butternut squash or 1 can squash or pumpkin puree
- 4 cups vegetable stock
- 1 tsp salt (to taste)
- ¼ tsp nutmeg
- Black pepper to taste
Soak cashews in water for at least 2 hours. Drain cashews, then put them in a blender with 1 cup of the stock. Blend on high for several minutes, until the cashew cream is very smooth, with no grittiness.