- 16 oz pasta shells
- 4 Tbsp vinegar (can be ACV or white)
- 2 Tbsp oil
- 1 Tsp Garlic Salt
- 1 Tsp Onion powder
- 1.5 cup potato
- 1 Yellow onion
- 1 Cup Cashews
- 1/2 cup nutritional yeast
- 1 cup of water or broth
- Salt + Pepper to taste
- Sprinkle of red pepper powder
- Fresh Parsley
- Dairy-free shredded cheese.
Boil pasta according to package instructions. Once tender, drain and set aside in a bowl while you prepare the sauce.
Warm your oil in a large skillet and add the chopped onion and a pinch of salt. Stir onion often, cooking until translucent about 5 minutes over medium-hi heat.
Add the thinly sliced or grated potato to pan with onion and combine remaining seasoning. Stir the mixture and let simmer for about 2 minutes then combine the broth and cashews and reduce heat to medium. Stir occasionally 9-10 minutes until potatoes are fully cooked.
Pour the sauce mixture into a processor or blender and add your nutritional yeast for the cheese flavor as well as the vinegar. Blend until smooth 3-4 minutes. If your texture is too thick add more broth or water to the thin it out. Salt and pepper the sauce to taste and then pour over pasta shells. Complete dish with optional toppings like, sprinkling red pepper powder on top for some extra spice or some dairy-free shredded cheese for that cheesy look.