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Cook the cauliflower until fork-tender. It takes 12-14 minutes. Drain it and let it cool for 15 minutes.
In a non-stick saucepan, warm olive oil, add onion and garlic and cook until golden and fragrant - about 2 minutes.
Add the soy milk, cashews, vegetable stock, salt, pepper, and yeast. Simmer for 10 minutes, then remove from heat and set aside.
In a large saucepan, boil water and add the cauliflower florets.
In a high-speed blender, add the cooled cooked cauliflower florets and the cooled sauce.
Blend the cauliflower until smooth.
Pour the sauce over the cooked pasta, stir to combine, and store it in 6 airtight containers for up to 4 days in the fridge.
Serve with fresh basil, chilli flakes and vegan Parmesan.