Preheat oven to 400F degrees.
Place soaked and drained cashews, cooked squash, garlic, nutritional yeast, lemon juice, Good Karma Flaxmilk and spices into a blender. Blend until smooth. Set sauce aside until ready to use.
Cook pasta according to package directions until al dente. (a little undercooked is ideal) Drain pasta.
Add the “cheese” sauce to the drained pasta and stir until well coated. Pour pasta into a greased casserole dish and top with breadcrumbs and melted vegan butter. Cook for 15-20 min or until golden.