Ingredients

• Ingredients FOR THE WICKED HEALTHY BASE CHEEZ SAUCE: 1 large White onion, diced and steam sautéed until translucent 1 Cup / 200g Raw Cashews, soaked in water for couple hours then drained 3 Cups / 750ml Unsweetened Soymilk 18 cloves Garlic, boiled soft 1/2 Cup / 120ml White wine 3 Tbsp Nutritional yeast 2 Tbsp Red or White Miso 1 tsp Onion powder 1 tsp Smoked paprika 1/2 tsp Black pepper 1/2 tsp. White pepper 1/2 tsp Salt 1/2 tsp Turmeric optional, for colour 400g Macaroni FOR THE TACO PLATTER: 8-12 fresh tortillas (3-4 inch) 2 cups / 500ml Wicked Healthy Base Cheez Sauce smoked hot sauce powder (or cayenne & smoked paprika mixed) sriracha sauce 1/4 head red cabbage, shredded 8-12 fresh basil leaves

Preparation

• Preparation Serves 6 Method To make the Mac and Cheez 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 350. Warm 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 350 degrees for 15 minutes. Remove and top with more sriracha as desired, topping with the cabbage shreds and basil.