Vegan Shells n’ Cheese Recipe

March 2, 2018
by Nicole Gulotta for Thrive Market

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!

Vegan Shells n’ Cheese

Yield: 2 to 3 servings
Active Time:


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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Classic Hummus
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This article is related to: Gluten-Free Recipes, Pasta Recipes, Vegan Recipes, Dinner Recipes, Bean Recipes, Vegan Meals

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