Vegan Classic Shells and Cheese

Indulge in the ultimate comfort food with a plant-based twist—Vegan Classic Shells and Cheese! This creamy, dairy-free delight is made with tender medium shell pasta coated in a luscious, velvety "cheese" sauce crafted from cashews, carrots, potatoes, and a blend of flavorful spices like smoked paprika, turmeric, and Dijon mustard. Nutritional yeast lends that signature cheesy aroma and taste, while almond milk and a touch of olive oil create an irresistibly smooth texture. Perfect for quick weeknight dinners, this recipe comes together in just 40 minutes and serves up to four generously. Garnish with a sprinkle of smoked paprika or fresh herbs for a vibrant, guilt-free comfort meal everyone will love. Whether you're vegan or just exploring dairy-free options, this dish is a must-try for its rich flavor and wholesome ingredients!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces Medium shell pasta
• 1 cup Raw cashews
• 1 medium, peeled and chopped Carrot
• 1 medium, peeled and chopped Potato
• 2 cloves Garlic
• 1 cup Nutritional yeast
• 3 tablespoons Lemon juice
• 0.5 teaspoon Turmeric
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1.5 cups Unsweetened almond milk
• 2 tablespoons Olive oil
• 1 teaspoon Onion powder
• 0.25 teaspoon Cayenne pepper
• 1 tablespoon Dijon mustard
• 2 cups Water

Directions

Step 1

1. Bring a large pot of salted water to a boil. Add the shell pasta and cook according to the package instructions until al dente. Drain and return to the pot.

Step 2

2. In the meantime, bring 2 cups of water to a boil in a medium saucepan. Add the chopped carrot, potato, and garlic cloves. Cook for about 10 minutes or until the vegetables are tender.

Step 3

3. Drain the vegetables and garlic, reserving 1/2 cup of the cooking water. Set aside.

Step 4

4. In a high-speed blender, combine the drained vegetables and garlic, soaked cashews (see note), nutritional yeast, lemon juice, turmeric, smoked paprika, salt, pepper, almond milk, olive oil, onion powder, cayenne pepper, Dijon mustard, and the reserved cooking water.

Step 5

5. Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes. Taste and adjust seasoning if needed.

Step 6

6. Pour the sauce over the cooked shell pasta in the pot. Stir to combine, ensuring each shell is well coated with the vegan cheese sauce.

Step 7

7. Place the pot over low heat and stir constantly until the pasta is heated through and the sauce is thickened slightly, about 3-5 minutes.

Step 8

8. Serve immediately, garnished with additional smoked paprika or chopped fresh herbs if desired. Enjoy your creamy vegan shells and cheese!

Nutrition Facts

Serving size	(1632.9g)

Amount per serving	% Daily Value*
Calories	2485.9

Total Fat 97.0g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 5.6g
Cholesterol 4.5mg	0%
Sodium 3278.4mg	0%
Total Carbohydrate 338.6g	0%
Dietary Fiber 24.2g	0%
Total Sugars 24.8g
Protein 79.9g	0%

Vitamin D 131.8IU	0%
Calcium 835.8mg	0%
Iron 17.1mg	0%
Potassium 2864.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 12.5%

Carbs: 53.2%