INSTRUCTIONS
1
Boil cauliflower and butternut squash until tender, 5–7 min. Drain well.
2
Blend drained cashews with almond milk, nutritional yeast, Dijon, salt, and pepper until completely smooth.
3
Combine cooked vegetables with the blender sauce. Stir in cheddar and Gruyère.
4
Transfer to a baking dish. Bake at 375°F for 20–25 min until golden and bubbling.
5
Let rest a few minutes before serving.