How to Make It
Place cauliflower, cashew milk, and garlic in a saucepan. Cover and cook over medium, stirring occasionally, until cauliflower is tender and most of the cashew milk is absorbed, 12 to 15 minutes.
Transfer mixture to a blender. Add nutritional yeast, salt, pepper, nutmeg, and ¼ cup water. Process until very smooth, scraping down sides as needed.
Toss pasta with sauce until evenly coated. Top with parsley and several grinds of pepper. (Sauce can be stored in an air-tight container in the refrigerator for upt to 3 days or in the freezer for up to 1 month.)