Rinse off the cauliflower, cut into pieces and remove the green parts. Peel potatoes and slice them.
Fill a pan with water, add a vegetable bouillon stock, the cauliflower and the potatoes. Cook for about 20 minutes or until the potatoes and cauliflower can be easily pierced with a knife.
Put the cauliflower and potato slices into a mixer, add all the other ingredients from the list up to the raclette spice mixture. You can actually directly use the stock you cooked your veggies in. Purée everything into a creamy sauce.
Cook the pasta according to the instructions on the packaging while you are preparing the sauce. Drain off the pasta water and mix the pasta immediately with the vegan cheese sauce.
Serve in a bowl and sprinkle on some nutritional yeast and fresh cress.