
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)!