- 1 honeynut squash
- 1 medium red onion, thinly sliced
- 5 cloves of garlic, minced
- 2 Tbsp coconut oil
- 1 wheel of turmeric cheddar cashew cheese, sliced
- 1 cup almond milk, preferably homemade
- 4 Tbsp nutritional yeast
- 2 Tbsp apple cider vinegar
- 1 Tbsp turmeric
- Dash of cayenne pepper
- 1 box of gluten-free pasta of choice
- 1 Tbsp white or black truffle oil
- Pink Himalayan salt, white, and black pepper, to taste
1. Heat oven to 400F. Cut honeynut squash in half lengthwise, remove seeds, and generously coat with coconut oil. Season with a dash of pink salt, pepper, and lay skin side up on a parchment paper covered sheet tray and roast approximately 45 minutes, or until a knife slides through easily. When the squash has cooled off, remove flesh using a spoon and reserve one cup and a half.
2. Heat a non-toxic pot on medium heat with the coconut oil. Add onions and sweat for 5 minutes until softened, then add the garlic and cook another minute until it starts to turn golden.
3. Add the honeynut squash, turmeric cheddar cashew cheese, almond milk, nutritional yeast, apple cider, vinegar, and turmeric. Let it simmer for 10 minutes then blend using a handheld blender, like Cuisinart, until emulsified.
4. Bring a large pot of alkaline, filtered water to a rolling boil and salt generously. Add the pasta and stir to prevent noodles from sticking together. Cook according to the package instructions, around 8 to 10 minutes.
4. Add the dash of cayenne to your cheese sauce and taste it. Add a little salt, pepper, ACV or nutritional yeast if need be. Season to your liking. If the sauce is a little thick, add a little almond milk to loosen it, one tablespoon at a time.
5. Drain the pasta when it reaches al dente, and toss into the cheese sauce and stir to coat. Continue cooking the pasta in the cheese sauce for two approximately minutes, continuously stirring. Place a large scoop in a bowl and top with truffle oil, a touch of white and black pepper. Enjoy!
Serves 3 to 4