- 1 ½ cup cashews
- ¾ cup water
- ¼ cup balsamic vinegar
- 1 tbsp nutritional yeast
- 12 oz gluten free pasta, cooked according to package instructions
- 6 slices bacon, cooked & chopped
- 4 medjool dates, chopped
- ¼ cup chopped parsley
- In a blender combine cashews, water, balsamic vinegar and nutritional yeast. Blend on high until smooth and creamy. Season with salt to taste.
- In a bowl combine cooked pasta with the creamy sauce, chopped bacon, chopped dates and chopped parsley. Stir to combine and season again with salt if needed.