Add the cashew nuts to a bowl and cover with warm water. Allow to soak for 15-20 minutes.

Preheat the oven to 200 C / 400 F.

In a large frying pan, heat a tablespoon of olive oil or coconut oil over medium-high heat. Add the bacon and pan-fry for 3 minutes, stirring a few times.

Add the onion to the bacon and pan-fry together, stirring a few times, for 5 minutes. Once softened, add the garlic, salt, pepper and butter (or ghee) and stir through for 20 more seconds.

Transfer the celeriac noodles and the cooked bacon and onions mixture to a large mixing bowl.

Strain the cashews and add to a blender or a food processor together with the eggs (whites and yolks), almond milk and nutritional yeast flakes. Add another pinch of salt and process for 30 seconds until smooth (it's okay if some of the cashews are not completely pulverised, adds a bit of texture).

Pour the egg mixture over the celeriac noodles. Using your hands, mix everything together working the sauce through the noodles. Transfer to a round or square casserole dish and place in the oven, middle shelf for 12 minutes.

Once you remove the casserole dish, the celeriac should be crisped up and golden brown on the top. The egg mixture would have cooked firmer around the edges of the dish and on the bottom, yet will still be a little creamy in the middle. Serve with chopped up parsley on the side.