If you haven’t already soak your cashews for 2-4 hours. If you have a high powered blender like a Vitamix you can get away with soaking for only 30 minutes-1 hour.
Fill a large pot with about 1 inch of water. Add butternut squash and onion to a steamer basket or metal colander and steam for about 15-20 minutes or until soft.
Meanwhile, cook the pasta according to package directions. Drain and transfer the pasta back to the pot.
Place cooked butternut squash and onion in a blender, along with garlic, almond milk, cashews, nutritional yeast, lemon juice, dijon mustard, salt, pepper and paprika and blend until smooth and creamy.
Pour the sauce over cooked pasta and stir to fully combine.
Season to taste and serve immediately.
Keep leftovers in an airtight container in the fridge for up to 5 days. To reheat it, add a little bit of milk or water to thin out the sauce. When reheating, stir often to avoid burning.