• Chop all of your veggies into equal bite sized pieces and place into a large dutch oven or skillet in oil over medium/high heat. Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, salt and pepper. Cook until the onions soften, about 4 minutes. Add the chopped butternut squash, zucchini and beans (be sure to drain all the liquid from the beans and rinse before adding. Add canned tomatoes, water and simmer on medium/low for about 10 minutes
• Start to cook your pasta according to the package. Once pasta is cooked add to the chili and remove from heat. Make your vegan cashew cheese.

Vegan Cashew Cheese

• Put cashews in 1 ½ cup of water. Microwave for 1 minute. Let them cool completely. Microwave again for 1 more minute and then add all the warm water, cashews, garlic, chili powder, salt, nutritional yeast into a vitamix or high-speed blender.
• Blend. Add leftover ½ cup of hot water as needed to get to desired texture. I prefer mine thinned enough to spread and mix. Drizzle cashew cheese over chili pasta and serve immediately. Add fresh garnish; cilantro, avocado, tortilla chips or vegan sour cream if preferred.