Ingredients
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5 cups thinly sliced cabbage
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2 tablespoons olive oil
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1/2 large yellow onion, finely diced
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3 cloves garlic, minced
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2 large carrots, very finely chopped
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1 cup thinly sliced butternut squash
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2 teaspoons kosher salt, divided
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/4 teaspoon freshly ground black pepper
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1 cup low-sodium vegetable broth
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1 (4-ounce) can green chiles, drained
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1 1/2 cups unsweetened plain almond milk
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1 raw cashews, soaked for 30 minutes or up to overnight and then drained
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1/4 cup nutritional yeast
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1/2 cup chunky tomato salsa or pico de gall
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1 tablespoon Mother Earth Organic apple cider vinegar