ST. LOUIS 2 tablespoon olive oil

1 whole red or orange pepper (sliced)

1/2 red onion (sliced)

1/2 yellow onion (sliced)

3/4 cup lite coconut milk

3/4 cup roasted raw cashews (soaked in water overnight)

2 1/2 cups cubed butternut squash

1 cup broth

1/4 cup of water from the pasta (save more if you want)

3 cloves of garlic

1/8 tsp nutmeg

1/4 cup nutritional yeast

1/4 tsp pepper

Salt to taste

Directions:

1. Cube and peel butternut squash. Place cut squash in the oven for 30-40 min on 400 until a fork goes through it with ease.

2.Add oil to saut pan and caramelize onions and peppers.

3. Boil water for pasta and cook pasta to al dente (8-10 min depending on pasta size and shape).

4. Put the remaining ingredients including onions and peppers (not the pasta) in the Vitamix and blend.

5. Strain pasta and save 1/4 cup of water to add to sauce. Add more water if its too thick!

6. Pour cheese sauce over hot fresh noodles and serve!

7. Add sriracha for a bit of spicy deliciousness.

Originally posted here:

Recipe of the Day: Creamy Vegan Mac & Cheese - KSDK.com