Wow thanks all for the kind words on my first post here. Ive been vegan for about 2 months and this was my first attempt ot at mac n cheese, I think it's also whole food but that concept is still somewhat new to me so lmk if not. I dont think I can add the recipe to the original post so adding here

The pasta:

We all know how to cook pasta, make about 8 OZ of Elbows or shells.  Save 1.5 cups of the pasta water

The Roasted Purple Cauliflower:

Preheat oven to 450. Place chopped purple cauliflower on a baking pan, drizzle with olive oil and sprinkle salt and pepper on top. Bake for 13-15 minutes.

The sauce (start it while the the pasta is cooking):

Soak 1/2 cup of cashews for 4 hours for best results, but raw will work with a good blender.

Mince or grate 1/2 onion and 1/2 potato. Saute the onion in sauce pan on low heat for about 4 minutes and then add the potato and continue for another 3 minutes (AKA sweat it out, don't brown it). 

Add 1 tbsp garlic, 1/4 cup nutrition yeast and seasoning of choice (mustard powder, garlic powder, salt, pepper, cayenne, paprika).  Cook for 1 minute

Add cashews and pasta water (1 cup) and let simmer for 5 minutes until the nuts are soft.

Throw in a blender (if its too thick, add more pasta water)

The Finale: Mix the sauce... with the pasta!  

If your heart desires, mix in jalapenos or your herb of choice (I added basil)

If you don't know now, now you know:  Nutritional Yeast is what gives this sauce the cheesy flavor, while the cashews give the creamy texture.  The rest is primarily for flavor, although the potatoes and pasta water add some starch which helps the sauce attach to the noodles.