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Taco Wacky Mac

Vegan
Serves 8 at $2.37 per Serving

1 cup raw cashews (pre-soaked or boiled)

1 1/2 cups unsweetened almond milk

2 tbsp tomato paste

4 tbsp fresh lime juice

3 green onion tops

2 tbsp taco seasoning

1 tsp smoked paprika

1 tsp cumin

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

1 lb uncooked pasta ( I like tri-color rotini)

1 small onion diced

2 medium red peppers diced

(1) 14 oz can black beans (rinsed and drained)

(1) 14 oz can corn (rinsed and drained)

1/2 cup fresh cilantro (add more to taste)

1 small lime sliced

1 small jalapeno sliced

Boil the raw cashews in water for 10 minutes.

While the cashews are boiling, cook the pasta in a large pot of boiling, salted water. When the noodles are done cooking, pour the noodles into a large colander, and drain the hot water.

In a medium-sized blender cup, add the raw cashews, 1 1/2 cups almond milk, 2 tbsp tomato paste, 3 green onions (only the green onions), 2 tbsp taco seasonings, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/4 tsp salt, and 3 tbsp fresh lime juice. Blend until the sauce is smooth and creamy. Add more salt to taste.

Add the diced onion, bell peppers, corn, and black beans to a large pan or mixing bowl. Pour the creamy taco sauce over the vegetables and add the cooked noodles to the pan. Toss it well to coat each noodle with sauce.

I like to serve mine with the rest of the green onions chopped up, avocado, and some cilantro lime crema (for our lacto-ovo veggies out there)!