There’s nothing better than a creamy bowl of mac and cheese … unless you’re vegan, that is. Embrace your cravings with a satisfying dish that stirs up chickpea shell-shaped noodles (did we mention this recipe is gluten-free, too?) and broccoli, plus a cashew-based sauce that brings the flavor with garlic, nutritional yeast, and onion. It’s ready in under 30 minutes so you can get dinner on the table fast!
Yield: 2 to 3 servings
Active Time: 10 minutes
Total Time: 45 minutes
1 (TK-ounce) box Thrive Market Chickpea Shells
½ cup almond milk
½ cup hummus
1 cup Thrive Market Raw Cashews
1 clove garlic
3 tablespoons Thrive Market Extra Virgin Olive Oil
¼ cup onion, diced
½ cup nutritional yeast
½ head broccoli, chopped
Bring a large pot of water to a boil and cook shells according to package directions; drain. While pasta boils, blend almond milk, hummus, cashews, garlic, olive oil, onion, and nutritional yeast in blender until smooth. Chop broccoli and steam until cooked. Mix shells, sauce, and broccoli in a large bowl. Serve and enjoy!
Recipe credit: Angela Gaines
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