Butternut Squash Black Bean Stew with Garlic Cashew Cream

For the Butternut Squash Black Bean Stew:

Heat a generous pour of olive oil in a stovetop pot. Add the diced onions and minced garlic and cook for a few minutes until browned. Then, add the diced mushrooms and cook for a few more minutes until softened. Add the rinsed and drained black beans, diced butternut squash, diced tomatoes, your preferred amount of sea salt, garlic (powder or granules), cumin, and 2 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for about 35 minutes, or until the water has reduced and the squash is tender. Once the water has reduced, add any last spices based on your taste preferences.

For the Garlic Cashew Cream:

To a blender, add 1 cup of cashews (soaked overnight and drained), 1 cup of water, 1/3 cup of olive oil, 1/4 cup of lemon juice, 3/4 cup of nutritional yeast, 2 garlic cloves, and sea salt to taste. Blend until completely smooth. Pour the cashew cream into a glass jar fitted with a lid and store it in the fridge for up to a week. The cream will thicken as it sits, so feel free to thin it with some water before serving if desired.

Serve the butternut squash black bean stew topped with the garlic cashew cream, optionally alongside a buttered piece of toast.