In a large pot, warm the olive oil over medium heat. Add the shallot and a pinch of salt. Cook, stirring occasionally until soft and translucent, for about 3 minutes. Add the garlic and cook until fragrant, for about 2 minutes.

Add the cauliflower, 1/2 cup vegetable broth and 1 cup unsweetened plain dairy-free milk to the pot then bring to a boil. Cook the cauliflower until soft enough to mash with a fork, for about 15 to 20 minutes. When it's done, remove from heat and set aside to cool for a few minutes.

Carefully pour the contents of the pot into a blender (preferably high-speed for smooth results). Add 1/4 cup nutritional yeast, 1 teaspoon turmeric, 1/2 teaspoon salt, and white vinegar. Blend on high until smooth, for about 30 seconds. Taste test to see if you prefer more seasonings or vinegar and adjust, as needed.

Rinse out the large pot then add enough water to cook the pasta along with a large pinch of salt and bring to a boil. Pour in the pasta and cook as directed.

Strain the cooked pasta, add it back to the pot then pour in the cauliflower sauce and stir until everything is evenly coated. Top with tempeh bacon bits (optional) then serve immediately and enjoy!