Boil the raw cashews in water for 10 minutes (or soak the cashews in cold water for 2-3 hours) and then drain the water.
While the cashews are boiling, cook the pasta in a large pot of boiling, salted water. When the noodles are done cooking, pour the noodles into a large colander, and drain the hot water. Immediately rinse the hot noodles with cold water to stop the cooking process.
In a medium-sized blender cup, add the raw cashews, 1 1/2 cups almond milk, 2 tbsp tomato paste, 3 green onions (only the green onions), 2 tbsp taco seasonings, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/4 tsp salt, and 3 tbsp fresh lime juice. Blend until the sauce is smooth and creamy. Add more salt to taste.
Add the diced onion, bell peppers, corn, and black beans to a large pan or mixing bowl. Pour the creamy taco sauce over the vegetables and add the cooked noodles to the pan. Toss it well to coat each noodle with sauce.
Put the pasta in the fridge for 2-3 hours to chill. When you’re ready to serve the pasta, garnish it with fresh cilantro, lime slices, and one sliced and seeded jalapeno.