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Mexi-Cali Pasta


2 cups raw cashews
3 tbsp olive oil plus a little to oil the baking dish
2 lemons, juiced
3 tbsp nutritional yeast
1 tbsp white miso
1-2 tbsp Taco Seasoning Mix
2 tbsp cilantro, chopped (if you don’t like cilantro you can substitute parsley or omit altogether)
2 (14.5 ounce) cans whole or diced tomatoes, drained reserving the liquid
1 roasted red pepper, skin and seeds removed
16 ounces whole grain elbow macaroni or similar sized pasta (if you follow a gluten free diet be sure to use a gluten free pasta)
1/2 cup crushed tortilla chips
1/2 cup daiya cheddar style cheese (optional)



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