Ridiculously Creamy Vegan Shells Cheese Recipes

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RIDICULOUSLY CREAMY VEGAN SHELLS & CHEESE



Ridiculously Creamy Vegan Shells & Cheese image

Fast, easy, and so tasty, it's even carnivore-approved. Reminiscent of the Velveeta classic, but SO much better!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

1 cup raw (unsalted cashews)
8 ounces small pasta shells (can substitute another pasta like good ol' macaroni)
2 tablespoons freshly squeezed lemon juice
1 tablespoon nutritional yeast
1/2 medium clove garlic
1/2 teaspoon dry mustard
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon fine-grain sea salt + more to taste
1/8 teaspoon freshly ground black + more to taste
1/2 cup water
Finely chopped fresh parsley (for garnish; optional)

Steps:

  • First soak your cashews using either the cold water (slower) method or the hot water (faster) method. Place cashews in a medium bowl or jar and pour 3 cups water over the top. If using cool water, they'll need to soak at room temperature for at least 2 hours (up to 24 hours). Alternately, you can pour 3 cups boiling water over the top, and then they'll only need to soak for about 15 minutes.
  • Place a large pot of water on the stove and bring to a boil. Add several pinches of salt to the water then add the pasta. Stir and cook according to package directions.
  • While the pasta is cooking, whip up the sauce. To the pitcher of a high-powered blender, add the soaked cashews, lemon juice, nutritional yeast, garlic, mustard, chili powder, turmeric, one teaspoon salt, 1/8 teaspoon pepper, and water. Blend on high until completely smooth. The sauce should be thick, but a pourable consistency. If it's is too thick, add another tablespoon or two of water and blend again until it can be poured.
  • Drain the cooked pasta and return to the pan (off the heat). Pour the sauce over the pasta. Gently stir with a wooden spoon until the pasta is completely coated with the sauce.
  • Taste and add additional salt and pepper if desired. Scoop into bowls or onto plates and garnish with a bit of chopped parsley if you wish. Serve and devour!

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