cheese sauce:
1/2 head of cauliflower (white or orange), broken into florets
olive oil spray
a few dashes of garlic powder
a few dashes of smoked paprika
salt and pepper to taste
1/2 cup macadamia nuts (if not using a high-speed blender, soak in water for 1 hour prior)
1 cup nondairy milk
1 cup vegetable broth
1/2 cup nutritional yeast
2 teaspoons stone ground or dijon mustard
1 tablespoon rice vinegar
1 tablespoon oil-packed sun-dried tomatoes

pasta:
8-ounces of pasta of choice (use gluten-free if necessary)
1 teaspoon olive oil
1/2 yellow oinion, chopped
1 cup chopped red bell pepper
1 package Beyond Meat Beefless Crumbles (or 2 cups of cooked lentils or mashed chickpeas)
2 tablespoons liquid aminos
2 teaspoons vegan worcestershire sauce
1 teaspoon dried thyme
pepper to taste
chopped green onions for garnish (optional)
chopped avocado for garnish (optional)