Mac Daddy Taco Platter

Wicked Healthy

Vegan mac daddy platter

Whats more comfort food-esc than a great Mac & Cheese, not much!

We’ve taken this creamy bowl of emotionally satisfying fond memories to a whole new level of guilt-free, oil free, dairy free (can totally be Gluten free too) while still maintaining its integrity and making sure above all it remained wicked delish!

Recipe courtesy of Wicked Healthy, for Veganuary
Imagery © Derek Sarno
Find more great-tasting recipes on the Wicked Healthy website.

Ingredients

  1. FOR THE WICKED HEALTHY BASE CHEEZ SAUCE:
  2. 1 large White onion, diced and steam sautéed until translucent
  3. 1 Cup / 200g Raw Cashews, soaked in water for couple hours then drained
  4. 3 Cups / 750ml Unsweetened Soymilk
  5. 18 cloves Garlic, boiled soft
  6. 1/2 Cup / 120ml White wine
  7. 3 Tbsp Nutritional yeast
  8. 2 Tbsp Red or White Miso
  9. 1 tsp Onion powder
  10. 1 tsp Smoked paprika
  11. 1/2 tsp Black pepper
  12. 1/2 tsp. White pepper
  13. 1/2 tsp Salt
  14. 1/2 tsp Turmeric optional, for colour
  15. 400g Macaroni
  16. FOR THE TACO PLATTER:
  17. 8-12 fresh tortillas (3-4 inch)
  18. 2 cups / 500ml Wicked Healthy Base Cheez Sauce
  19. smoked hot sauce powder (or cayenne & smoked paprika mixed)
  20. sriracha sauce
  21. 1/4 head red cabbage, shredded
  22. 8-12 fresh basil leaves

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.

 

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