Easy vegan BBQ dishes: Shells and ‘cheese’



Want to please your vegan friends at this summer’s BBQ, but you’re low on time and not sure how? Whip up some of this quick & easy vegan shells and ‘cheese’ and they will love you forever. Your non-vegan friends will even rave about it!

Vegan Shells & ‘cheese’

This recipe is from the Minimalist Baker, who is my culinary hero.

Serves 4
Prep time: 30 minutes

  • 10 ounces large macaroni shells
  • 1/2 white onion, diced
  • 3-4 cloves garlic, minced
  • 1 cup raw cashews, soaked for 6-8 hours or overnight, then drained
  • 1 1/2 cups vegetable broth
  • 1 Tbsp cornstarch
  • 1/2 tsp cumin
  • 3/4 tsp chili powder
  • 2 Tbsp nutritional yeast
  1. Boil macaroni according to package instructions.
  2. In a medium skillet over medium-low heat, sautee onion and garlic in a bit of olive oil. Season with salt and pepper, stir and cook until soft and fragrant – about 7 minutes. Set aside.
  3. Add onions and garlic to a blender with remaining ingredients. Blend until smooth, using the “liquify” setting if you have it to get it really smooth. Otherwise just blend for up to a minute, scraping down sides as necessary, until smooth and creamy. I like to use our Nutribullet for this – makes it so easy!
  4. Drain the noodles, set aside and cover (with a towel). To the same pot you boiled the noodles in, add the cashew cheese and cook on low stirring frequently until slightly thickened.
  5. Add the macaroni noodles to the cheese, and stir. Serve immediately.

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