Step 1

In a large stockpot, boil water and cook the pasta according to package directions.

Step 2

While the pasta is cooking, make the sauce. Add the olive oil to a large pot or Dutch oven over medium-high heat. One the oil has heated up, add the onions and garlic and sauté for 1 to 2 minutes, just until the onions and garlic are soft.

Step 3

Add the ground beef to the pot and, stirring regularly, sauté until the meat has browned all around. Once the meat has browned, very carefully drain any excess liquid from the pot over a colander until there is one tablespoon or less of liquid. Return the pot to the stove, and return any meat, onions, and garlic that fell into the colander back into the pot.

Step 4

Add in the tomatoes, tomato paste, oregano, thyme, basil. Allow the ingredients to cook together over medium heat for 4 to 5 minutes, stirring regularly.

Step 5

Stir in the coconut milk and nutritional yeast. Stir all of the ingredients well.

Step 6

Add in the cooked pasta and stir together to coat the pasta with the sauce. Add the dairy-free cheddar-style shreds then gently fold the ingredients into each other to help melt the cheddar-style shreds until fully melted.

Step 7

Serve immediately, sprinkled with chopped parsley.