This is like nachos, but a million times better because it’s fucking mac and cheese in a taco!
And it’s gluten-free!
Don’t forget, Enter the Fuck Yeah Vegan Taco Contest! Deadline is March 4, 2012, so start making some tacos!
Now, for the recipe:
For the noodles: cook 2 cups gluten-free mac for the shortest amount of time as directed by the package, or even under cook it a little. We used penne from Trader Joe’s and cooked it about 5 minutes. Drain and set aside.
Preheat the oven to 350, bake taco shells for 5 minutes on a cookie sheet, per package instructions.
To make the sauce, blend together:
1 can white beans, rinsed and drained
1/2 cup soy milk (we have this powdered stuff that is very tasty!)
1/2 cup nutritional yeast
1 tsp mustard
2 tsp ketchup
1 tsp hot paprika
1/4 tsp garlic powder
1 TBL lemon juice
pinch of salt
[You will also need 1/2 cup mozzarella Daiya (or other vegan cheese) and 1 TBL Earth Balance/butter.]
Blend until very smooth. Pour over noodles and raise the heat to medium. Cook sauce with noodles 2-3 minutes, until sauce begins to thicken. Add Daiya and Earth Balance, continue stirring well. Reduce heat and stir well to prevent the cheese from sticking to the pan. Serve immediately, or allow to cool and thicken before filling the taco shells.
**Serving suggestion: Make the tacos and allow them to sit about 5 minutes to allow the shell to soften a little. It helps prevent the filling from falling out!**
***Also, this is very good with hot sauce!***