Start by soaking 1 1/2 cups of raw cashews in 1 cup of water
Add the veggies to a bowl and cover with 1/4 cup of water. Cook in the microwave for 15-20 minutes or until you can puncture the sweet potato and butternut squash with a fork. If you don’t have a microwave, you can steam the vegetables or toss them with one tablespoon of olive oil and roast at 400 degrees for about 30 minutes or until tender.