SOAK THE CASHEWS
Cover the cashews in water and soak for at least 30 minutes.
Preheat the oven to 425° and line two rimmed baking sheets with parchment paper.
COOK THE PASTA
Cook the pasta according to the directions on the package.
ROAST THE CAULIFLOWER AND TOMATOES
In a medium size bowl add the tomatoes and 1teaspoon of olive oil, and a pinch of salt and pepper. Gently coat the tomatoes with the oil and spread out on one of the baking sheets. Roast for 15 minutes or until the tomatoes are blistered and cracking.
In the same bowl, drizzle the other teaspoon of olive oil and a dash of salt and pepper over the cauliflower. Rub it in until the cauliflower is completely coated. Spread out evenly on one of the baking sheets and roast for 15-20 minutes or until the cauliflower begins to turn golden brown.
COOK THE MUSHROOMS
Heat the avocado oil in a medium size cast iron skillet. When the oil is hot, add the mushrooms and cook until they begin to shrink and release their water. Add the liquid smoke and stir to combine. Add the garlic and herbs and stir to combine. Grind some pepper and salt over the mixture to taste.
PREPARE THE CASHEW CHEESE
Drain and rinse the cashews and put them in a blender with 1 and 1/2 cups of waters and 2 teaspoons of salt. Blend until smooth and creamy. Pour into a medium size sauce pan and heat until it comes to a boil. Turn the heat down to simmer and stir until it thickens. Remove from heat and set aside.
Chop the roasted cauliflower into bite size pieces.
When the pasta is ready, drain the water and put the Orecchiette in the cashew cream sauce and stir until coated. Heat the pasta and sauce if necessary. Fold in the mushrooms, tomatoes, and cauliflower.