Creamy DairyFree Stovetop Mac and Cheese

Ingredients

• 2 cups shell pasta
• 1 cup raw cashews
• 1 1/2 cups vegetable broth
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Cook the shell pasta according to the package instructions until al dente. Drain and set aside.
2. In a blender, combine the cashews, vegetable broth, nutritional yeast, lemon juice, olive oil, garlic, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.
3. Heat a large skillet over medium heat and pour in the cashew mixture. Cook for 5-6 minutes, stirring occasionally, until the sauce has thickened.
4. Add the cooked pasta to the skillet and toss until well coated in the sauce. Cook for another 2-3 minutes to heat the pasta through. If the sauce becomes too thick, add a splash of vegetable broth to thin it out.
5. Taste and adjust the seasoning with salt and pepper if needed.
6. Serve the creamy dairy-free mac and cheese hot, garnished with chopped fresh parsley if desired.

Flavor Profile

This creamy dairy-free mac and cheese has a rich and cheesy flavor thanks to the combination of cashews and nutritional yeast. The shells provide a perfect texture to hold the creamy sauce, and the addition of garlic, onion powder, and smoked paprika adds depth and complexity to the dish. Enjoy the comforting and indulgent taste of mac and cheese, all while being dairy-free!

I hope you enjoy this dairy-free stovetop mac and cheese with shells! Let me know if there's anything else I can assist you with.