Butternut Squash Mac and Cheeze

To make the sauce: In a blender, combine 1 cup butternut squash purée, 1/3 cup dairy free cream cheese, 2 tbsp cashews, 1/4 cup dairy free milk, garlic powder, black pepper, nutritional yeast (about 2 tbsp), and sea salt. Blend until the mixture is thick and rich. 

To serve: Boil pasta for 1 minute less than the package instructions recommend. Drain the pasta, then add it back to the pot. Add the prepared butternut squash mac and cheeze sauce. Stir through on high heat until the pasta and sauce are well combined and hot all the way through (approximately 1 minute).