1peeled, deseeded, and cubed butternut squashor packaged roughly 12 ounces
1/2cupcashewssoaked in hot water
1small white onion, roughly chopped
1tbsplemon juice
1tsp garlic powder
1tspdijon mustard
1/2tsppaprika
1/4 cup nutritional yeaststart with 2 tbsp and adjust depending on how you like the flavor. Can also use shredded cheddar cheese or vegan alterantive.
salt & pepper
1package of pasta
Instructions
Begin by soaking cashews in hot water for 10 minutes
While cashews are soaking, bring a large pot of salted water to a boil. Boil onion and butternut squash for 10 minutes, until tender. Use a slotted spoon and add squash and onion to a high speed blender.
Bring water back to a boil and cook pasta according to package instrustions.
Drain the cashews and add to blender. Place the rest of the ingredients in the blender (not the pasta). Blend until creamy.
Once the pasta is done cooking, drain and place back in the pot. Stir through the 'cheese' sauce. Serve and enjoy!
Keyword baked pasta, butternut squash, comfort food, mac and cheese, vegan