Soak your cashews for 8 hours or up to overnight. However, if you are anything like me you'll probably forget to soak the cashews. You can then boil them for around 10 minutes and then set aside.

In a casserole pour the plant-milk, add the Daiya medium cheddar style, Violife Prosiciano cheese and spices and allow simmering until the cheese is completely melted.

Put the cheese sauce and the cashews in a high-speed blender and blend until smooth.

Boil the pasta according to the directions. Pour the sauce over the pasta and blend well.

Fry the Vivera veggie bacon pieces on medium heat until it starts to crisp up a little. Take about 1/3 and set aside. Stir the remaining bacon pieces in the cheesy sauce. Chop the 1/3 of the bacon pieces into small bits and put back in the pan along with the panko breadcrumbs, fry in a little bit of oil until golden. Add fresh parsley.

Serve the macaroni with some of the panko mix sprinkled over for decoration and added flavor.

For a Gluten-free version: Use Gluten-free pasta and skip the Panko breadcrumbs. We used toasted seeds which we chopped up and it was lovely.