In a small bowl, mix together the diced tomato, red onion and cilantro. Add the fresh lime juice and salt. Stir and set aside.
In a high-speed blender, combine the soaked cashews and water. Blend on high for 1 minute until smooth. Add in the steamed cauliflower, garlic powder, salt, chipotle pepper, adobo sauce and cumin. Blend for 2 minutes until fully combined and set aside.
Bring a pot of water to a boil and cook the pasta according to the directions on the box. Drain and return to the pot.
In a saute pan over medium-high heat, heat the olive oil. Add the turkey and break up into small pieces. Cook for about 8 minutes until browned and cooked through. Pour in the taco seasoning and water. Stir well and let cook for 4 minutes.
Remove the taco-seasoned turkey from the pan and place in a bowl. Return the saute pan to the heat. Pour in the blender sauce and bring to a low simmer. Slowly add in the shredded cheese a bit at a time and stir well to melt the cheese and combine. Once all cheese has been added, let the sauce simmer for another 3-4 minutes until thickened.
Add the cheese sauce and taco-seasoned turkey to the pasta pot with the pasta and stir together. Serve into bowls and top with a big spoonful of pico.