Spice things up with an extra-cheesy, nutritious, flavorful bowl of vegan Sriracha Shells ‘n Cheese! This scrumptious dairy-free, soy-free recipe contains a “secret” protein-rich ingredient …
It is Sriracha Hummus! Hope Foods makes a huge line of hummus flavors, which range from Kale Pesto to the Sriracha shown at right. And unlike many other brands, Hope Hummus is completely dairy-free, soy-free, and vegan. Most hummus producers use cheap soybean oil, but they blend in high-quality organic extra-virgin olive oil instead. Each variety of Hope Hummus is also certified organic, non-GMO verified, certified gluten-free, and certified kosher pareve.
As I’ve learned over the past few years, hummus is a healthy, high-protein helper for making creamy dairy-free sauces. This Sriracha Shells ‘n Cheese recipe involves blending hummus with cashews and extra-virgin olive oil for a very luxurious, rich pasta sauce. And don’t be afraid of the nutritional yeast! It’s a “cheesy” all-natural seasoning that melds deliciously.
This recipe with photo was shared with us by Hope Foods, the sponsor of this post.
Special Diet Notes: Sriracha Shells ‘n Cheese
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 1 8-ounce box gluten-free pasta shells (can use wheat-based, if preferred)
- ½ head broccoli, broken into florets
- 1 cup raw cashews
- ½ cup Sriracha Organic Hope Hummus
- ½ cup unsweetened almond milk beverage
- ½ cup nutritional yeast
- 3 tablespoon extra-virgin olive oil
- ¼ onion, roughly chopped
- 1 garlic clove
- Cook the pasta shells according to the instructions on box.
- Steam the broccoli florets for about 5 minutes, or until bright green and tender.
- Add the cashews, hummus, milk beverage, nutritional yeast, olive oil, onion, and garlic to your blender and puree until smooth and creamy.
- Stir the cheesy hummus sauce into the pasta until well coated. Gently stir in the broccoli, and serve.
15 Comments
Thank you I have egg dairy peanut gluten and few other things .long grain brown rice is so boring when the rest of the family is having yummy things I get rice cakes or tofu slabes the 70s and 80s my taste buds were dead but if i gave in to my taste buds i would fill up with mucus and stop breathing no fun
Do the cashews have to be soaked, or as just as is?
They aren’t soaked in this recipe. If you’re worried that your blender or food processor can’t tackle them, then you can pre-grind the cashews in a spice grinder before adding them.
They look so rich and creamy and I love the spicy kick of Sriracha!
I assume the hummus also goes into the blender with the rest of the ingredients?
Yes! Thanks for catching that Oisin, fixed!
I need that hummus! My husband would devour it!
It’s so good Amanda!
I absolutely love this Alisa! I haven’t heard of this brand of hummus, but I’m going to find it and give this recipe a try.
I highly recommend it Wendy. All of the bold flavors are just made for some of your amazing savory recipes.
Love that you added some veggies to a very indulgent meal!
And when will you be making this dish for me? How did I miss the taste testing. Folks, the benefit of living in the same town as Alisa is the ability to beg for samples!
Haha, you are too sweet Caroline! This one was actually created by Allie at Hope Foods. But I’m thinking perhaps we should test out a variation of our own! They’ve got a roasted red pepper hummus that would be blissful in this!
Can I visit girls lol.
What a great idea to use hummus! I bet that makes it soooo creamy!