Vegan Classic Shells and Cheese
Indulge in comfort food reimagined with this creamy and satisfying Vegan Classic Shells and Cheese recipe! Perfectly cooked shell pasta is smothered in a rich, velvety, 100% plant-based cheese sauce made from wholesome ingredients like cashews, carrots, potatoes, and nutritional yeast. Flavored with hints of smoked paprika, turmeric, and Dijon mustard, this dairy-free dish offers the nostalgic cheesiness you love with an earthy, bold twist. Ready in just 40 minutes, it’s both quick and packed with nutrients, making it ideal for weeknight dinners or family gatherings. Serve it hot, garnished with fresh herbs or a sprinkle of paprika, and enjoy comfort food that’s indulgent yet guilt-free. Perfect for vegans and anyone looking for a healthier take on a classic favorite!
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Recipe Information
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
Instructions
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.
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.
3. Drain the vegetables and garlic, reserving 1/2 cup of the cooking water. Set aside.
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.
5. Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes. Taste and adjust seasoning if needed.
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.
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.
8. Serve immediately, garnished with additional smoked paprika or chopped fresh herbs if desired. Enjoy your creamy vegan shells and cheese!
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 3278 mg | 143% | |
| Total Carbohydrate | 338.6 g | 123% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 24.8 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 836 mg | 64% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2864 mg | 61% | |
*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.
