Soak the cashews either overnight in a jar with distilled water OR boil water and pour over cashews allowing them to soak for 5-10 minutes.
Once the cashews are done soaking, drain the water.
Cook the pasta according to package directions, making as much pasta as needed.
Add the cashews, ½ jalapeno, nutritional yeast, garlic, lemon juice, cauliflower, avocado oil, salt, pepper, & coconut cream to a food processor.
Process the sauce mixture until combined and on the smoother side (if needed you can add more coconut cream or water until the pasta sauce reaches your desired consistency).
Add the pasta sauce to the pasta and stir to combine.
Place the pasta into individual serving dishes and top with left over jalapeno and optional bacon bits.
Store leftover pasta in an airtight container in the refridgerator.