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Vegan Stuffed Shells

Vegan Stuffed Shells
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Indulge in the comforting taste of Vegan Stuffed Shells, a dish that’s perfect for family dinners or meal prep. These delightful pasta shells are filled with a creamy, plant-based ricotta made from cashews and tofu, combined with fresh spinach and zesty lemon juice. Topped with rich marinara sauce, this recipe balances indulgence and health seamlessly. Not only is it easy to make, but it’s also customizable to suit individual tastes—whether you want to add more veggies or switch up the sauce. Enjoy this hearty meal that promises satisfaction for everyone at the table!

Ingredients

Scale
  • 16 jumbo shells
  • 1/2 cup raw cashews
  • 1/2 block firm tofu
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons Califia Farms Oat Milk
  • 9 oz package frozen spinach (thaw and squeeze out as much liquid as possible)
  • 16 oz of your favorite marinara
  • Optional: fresh basil, roughly chopped
  • Optional: dairy-free cheese, shredded

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Soak 1/2 cup raw cashews in boiling water for 10-15 minutes.
  3. Cook 16 jumbo shells until al dente; set aside.
  4. Blend soaked cashews, 1/2 block firm tofu, 2 tablespoons lemon juice, 1 tablespoon nutritional yeast, salt, pepper, and 2 tablespoons oat milk until smooth.
  5. Fold in thawed and drained 9 oz spinach into the cashew mixture.
  6. Spread half of your 16 oz marinara sauce in a casserole dish.
  7. Stuff each shell with the filling and place them in the dish; cover with remaining sauce.
  8. Optionally top with dairy-free cheese and bake covered with foil for about 30 minutes.

Nutrition

Find it online: https://kitchenburst.com/vegan-stuffed-shells/