Step 1

First, make your pasta (according to the directions on the box) and your coconut bacon.

Step 2

Add the coconut oil to a large pot on medium heat. Throw in the minced garlic cloves and saute for 1-2 minutes or until the garlic is fragrant.

Step 3

Add your Daiya cheese, vegetable broth, and the optional white wine. Cover the pot and bring the liquid to a boil.

Step 4

Once the liquid is boiling, remove the lid and whisk the ingredients together until no clumps remain.

Step 5

Whisk in your flour and nutritional yeast until the mixture is smooth and there are no clumps.

Step 6

If you want a thicker sauce, you can cook on a low heat for a bit longer, but if the consistency is right for you, turn the heat off and stir in your onion powder and any other spices or herbs you'd like (remember...we will be adding sodium in the form of bacon salt in a bit!)

Step 7

Make your bacon salt: After the coconut bacon comes out of the oven, let it sit out to dry as much as possible. Then, add it to a mortar and pestle (you can also use a coffee grinder or small blender) with the sea salt and grind the two together until you have a bacon "salt". Add this to the sauce little by little (go slowly on this one!) until it reaches your desired taste. Then, add your pasta and mix it all up!

Step 8

Serve in a big bowl with a side of more bacon salt! If you'd like to get your veggies in, you can always throw some small chopped broccoli or spinach in there. I don't know about you, but my favorite way to eat veggies is definitely smothered in cheese sauce. 😉 Enjoy!