If you don't already have pasta on hand, boil water in a large pot an cook 1/2 package of dry pasta according to the package directions. Use my Frozen Pasta Tip and skip this step, or make the entire package to freeze extra for next time.

Water saute your diced onion over medium heat using the sauce pan.

Once the onion begins to soften, add in your ground meat substitute. My favourite is Gardein, but Yves makes a comparable product as well. To make this recipe even healthier, you could use cooked lentils or a bean of your choice.

Sprinkle the meat and onion mixture with garlic salt and cracked black pepper to taste.

Add in your cashew sour cream, turmeric and nutritional yeast. Mix to combine.

Add in the water and stir.

Drain your fresh pasta, or rinse your frozen, previously cooked pasta under hot water. Add about 6 cups of pasta to your meat mixture. Stir to combine.

Continue to cook over medium heat until your sauce reaches desired consistency, about 2-5 minutes.

Remove the sauce pan from the heat and sprinkle in your dairy free cheese.

Serve with fresh cracked pepper, extra dairy free cheese, or vegan Parmesan cheese.