2 large summer squash spiralized (or sliced thin) about 8 cups
1 medium onion chopped
3 Tbsp olive oil
1/2 cup raw cashews
1/4 cup nutritional yeast
1/4 cup plant based butter (we like Miyoko's)
In a large skillet add olive oil, Bittersweet Herb Farm Savory Herb Seasoning and onion. Sauté until lightly brown. Add summer squash and let cook down by half. Put squash and onion in a baking dish.
In a blender add cashews and nutritional yeast and blend until cashews are finely chopped. Add butter to the skillet and melt. Add cashew, Bittersweet Herb Farm Zesty Garlic Seasoning and nutritional yeast mixture and cook for about 3 minutes making a sauce. Add Sauce to the top of the summer squash. Bake at 350 degrees for 30 minutes.
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