Mac Daddy Taco Platter

Ingredients

For the mac and cheese

• 1 large white onion, diced and steam sautéed until translucent
• 1 cup/200 g raw cashews, soaked in water for couple hours then drained
• 3 cups/750 ml unsweetened soya milk
• 18 cloves garlic, boiled until soft
• ½ cup/120 ml white wine
• 3 tablespoons nutritional yeast
• 2 tablespoons red or white miso
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon white pepper
• ½ teaspoon salt
• ½ teaspoon turmeric, optional (for colour)
• 400 g macaroni

For the taco platter

• 8-12 fresh tortillas (3-4 inch)
• 2 cups/500 ml mac and cheez
• smoked hot sauce powder (or cayenne and smoked paprika mixed)
• sriracha sauce
• ¼ head red cabbage, shredded
• 8-12 fresh basil leaves

Method

To make the mac and cheese

Dice and steam sauté the onion with a splash or two of water or wine, no oil is needed, no need to bother with the extra empty calories.

Add warm onions and rest of ingredients to high-powered blender.

Blend all ingredients for couple minutes making sure mixture is wicked smooth.

Add about half of the sauce to the drained hot pasta and mix well.

To make the taco platter

Preheat oven to 180°C/350°F/gas mark 4.

Warm the tortillas and fill each compartment in the cast iron pan.

Spoon the mac and cheese into each tortilla mould.

Sprinkle the tops with powdered hot sauce and sriracha.

Bake at 177ºC/350ºF/gas mark 4 for 15 minutes.

Remove and add more sriracha as desired, topping with the cabbage shreds and basil.