Vegan Mac and Cheese

Ingredients:

• 450 g of pasta horns
• 1 cup potatoes, cut into 1 cm cubes (about 1 medium potato)
• 0.5 cup onion, diced into 2 cm cubes (about half a medium onion)
• 0.5 cups butternut squash, cut into 1 cm cubes.
• 0.5 cup raw cashew nuts
• 1/3 cup coconut milk
• 3 tablespoons nutritional yeast
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/8 tsp cayenne pepper
• Juice of half a lemon

Preparation:

1. Cook pasta according to package directions until al dente.
2. Meanwhile, combine the potatoes, onion, and pumpkin in a medium saucepan and cover with water to a depth of 2 cm. Bring to a boil and simmer until the potatoes and pumpkin are tender, about 8 minutes.
3. Place cashews, coconut milk, nutritional yeast, garlic powder, paprika, cayenne pepper, lemon juice and 1 teaspoon salt in a blender and add the cooked vegetables along with 1/2 cup of the cooking liquid.
4. Whisk until the sauce reaches the consistency of thick pancake batter; you may need to add up to 1/4 cup more liquid if the sauce is too thick.
5. In a large bowl, combine the hot sauce with the pasta, divide among portions, and serve.