Chop the cauliflower and add to a pot of boiling water – cook until softened and drain.
To a blender add the cooked cauliflower, nutritional yeast, cashew nuts, dijon mustard, lemon juice, salt and almond milk. Blend until smooth.
Cook the pasta according to instructions, drain and put to the side.
Heat a wok on medium heat. Once hot add olive oil and onion cook for 3 minutes.
To the wok add mushroom and crushed garlic cook for 3 minutes.
Add the cooked pasta to the wok, along with the creamy sauce, mix it all together and cook for 2 minutes.
Serve in a bowl and top with chopped parsley and more lemon juice if desired.