Heat oil in large saucepan over medium heat. Stir in nutritional yeast, dry mustard, tomato paste, garlic, turmeric, and 2 teaspoons of salt*. Cook, stirring constantly for a minute.
Stir in the almond milk, scraping up any browned bits and bring it to a simmer over medium-high heat. Stir in the cauliflower and cashews; reduce the heat to medium-low, and cook, partially covered, until cauliflower is soft enough that it falls apart when poked with a fork, 20 minutes or so.
Working in two batches, process the cauliflower mixture in a blender (or a food processor) until smooth.
Meanwhile, cook the pasta according to the packaging instructions. Reserve ½ cup of the cooking liquid and drain the pasta.
Pour the cauliflower sauce into now-empty pot and bring it to a gentle simmer over medium-low heat.
Add in the drained macaroni and vinegar and cook, stirring constantly, until warmed through and the sauce is slightly thickened, 3 minutes.
If needed, use the reserved liquid to adjust consistency. Season with salt and pepper to taste. If preferred, sprinkle each bowl with toasted panko breadcrumbs and chopped parsley.