1 lemon, juice only
1 can full-fat coconut milk
1 teaspoon Himalayan salt
1/4 teaspoon ground black pepper
3 tablespoons tapioca flour
1/4 cup nutritional yeast
3/4 cup yellow onion, diced
4 cloves garlic, minced
1 tablespoon grape seed oil
1/2 cup red bell pepper, chopped
1 cup butternut squash, chopped
1/2 cup pasta water
16-ounces gluten free pasta
Step 1 - Sauté onion and garlic in grapeseed oil for approximately seven minutes, or until onions are translucent and garlic is fragrant.
Step 2 - Combine red bell pepper and butternut squash into a pot and cover with water. Boil for 10 minutes.
Step 3 - Once both are done, combine into a blender with remaining ingredients. Blend for one minute, or until smooth and creamy. Don’t be alarmed if sauce appears liquidy.
Step 4 - Transfer cheese sauce back into a pot and heat for 5-10 minutes over low heat, stirring constantly. This will allow it to thicken.
Step 5 - Boil water for noodles and cook according to package instructions. Before straining, save 1/2 cup of starchy pasta water and add to cheez sauce to thin out.
Step 6 - Mix sauce with noodles and enjoy.