To make the cashew cheese sauce, add all ingredients to a blender and blend until smooth. This should yield about 1 cup of cashew cheese sauce.
In a pot over medium heat, sauté your garlic, onion, and tomato until softened, approximately 3 minutes. Add the spices, followed by the taco stuffer “meat”. Break up with a spatula and cook for an additional few minutes.
Add the milk, broth and pasta sauce, stir and bring to a boil. Pour in the macaroni and cover until cooked al dente, approximately 6 minutes.
Pour in the cashew cheese sauce, stir, and garnish with fresh parsley as desired.