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Heat a dash of olive oil in a small pot. Add diced onion and cook 1 to 2 minutes.
Add diced celery and carrots and cook another 2-3 minutes.
Add butternut squash, cashews, and water — just enough to barely cover the butternut squash (approximately 2 cups) and bring to a boil. Salt the water with 1 tsp of salt.
Cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Test by piercing with a fork- the texture should be soft enough to go through very easily.
Transfer veggie/cashew mixture to your blender along with half of the cooking water.
Add 2 Tbsp. nutritional yeast, ½ tsp. salt & ¼ tsp. garlic powder to blender.
Blend until smooth. Taste and adjust seasonings as necessary.
Pour the creamy sauce over cooked pasta and/or roasted cauliflower.
Garnish with chopped parsley, a sprinkle of paprika, or crispy breadcrumbs (optional).