This is so super creamy and satisfying!! You can sub the acorn squash for butternut if desired. The nutritional content on this vegan version far outweighs the dairy version.
1 fully cooked peeled skinned acorn squash
1 cup soaked drained raw cashews (soaked 6-8 hours)
1/3 cup plus 2 tablespoons olive oil
2 tablespoons tahini (optional)
2 teaspoons salt
3 tablespoons nutritional yeast
1/3 cup water
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon turmeric
One box of gluten-free pasta
Soak your cashews either overnight the night before or morning of wanting to make this recipe. Once cashews are soaked they can be drained and rinsed and placed in fridge for 1 to 2 days before use. Boil your water and cook pasta of choice according to package directions blending your cheese sauce. Acorn squash can be cooked in instant pot or baked or steamed ahead of time. I cut mine in half and remove seeds. Place in instant pot with 1 cup water for eight minutes then removed skin. Add all the ingredients except the pasta to the blender and blend until super creamy. If you don’t use tahini add an extra 2 tablespoons of olive oil or water. After pasta is done cooking drain and add the cashew cheese sauce.
Serve warm. Leftovers can be placed in fridge and reheat it next day by adding a little water at a time to bring back creaminess and heating on medium low until warm.