Ingredients:

3/4 cup cashews
2 cups butternut squash, diced
1 medium russet potato, peeled and diced (about 1 cup)
1/2 onion, quartered
1/3 cup milk or milk alternative
3 tbsp nutritional yeast
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dijon mustard
2 1/2 tsp apple cider vinegar
a few dashes of your favorite hot sauce
16 oz dried pasta of choice

dried parsley, paprika, salt and pepper to garnish, optional

Directions:

Cover the cashews in hot water and set aside to soak for 30 minutes.
Add butternut squash, potato and onion to a medium saucepan.
Cover with water by an inch, lightly salt the water and bring to a simmer over medium heat.
Cook until fork tender.
Drain the vegetables and add to a high speed blender with all remaining ingredients except the noodles.
Blend on high until completely smooth adjusting for your salt or spice preference as you go.
Set sauce aside and cook noodles according to package directions.
Drain noodles, return to pan then the cheese sauce to the noodles and stir to coat.
If you desire, garnish with parsley, paprika, salt and pepper serve immediately either from the saucepan or transfer to serving dish.
Enjoy!