Preheat oven to 400°F. Line an oven-safe dish with parchment paper and set aside.

Prepare the vegetables. Chop carrots, red onion, cauliflower, and garlic bulb top. Remove rough outer leaves from the garlic bulb, leaving 1-2 layers. Arrange all on parchment lined dish and toss with avocado oil, sea salt, pepper, and paprika.

Bake until tender and slightly caramelized, approximately 35 minutes. The garlic may take a bit longer. Remove vegetables from oven and set aside to cool. Add garlic back to the oven for an additional 15 minutes if needed. Remove and allow it to cool slightly.

Cook pasta according to package directions. Reserve 1 cup pasta water. Strain and set aside.

Make the “cheese” sauce. Add to blender: roasted carrots, red onion, cauliflower, garlic, cashews, nutritional yeast, turmeric, almond milk, San-J Organic 25% Less Sodium Tamari, and ¼ cup pasta water. Blend until creamy and smooth. Scrape down sides and add additional pasta water as needed to achieve desired consistency.

Combine cheese sauce with pasta and heat on low until combined and heated through. Serve with fresh cracked black pepper if desired.