Easy Vegan Butternut Squash 'Mac and Cheese'!!

1. Soak raw cashews in hot water for about 2 hours.
2. Add butternut squash and chopped white onions to a pot and cover with water.
3. Let this boil for 15 minutes at a medium heat or until the squash is tender.
4. Cook the macaroni noodles in the meantime according to package directions.
5. Add the cooked squash and onions, veggie broth, soaked cashews, lemon juice, salt, Dijon mustard, turmeric, and garlic powder to a high-speed blender.
6. Blend till completely smooth.
7. Add the sauce to the cooked noodles and mix thoroughly. You're all done!
8. Optionally, add some Violife vegan cheddar cheese and black pepper on top.