Why Make This Recipe
Vegan Stuffed Shells are not only a delightful dish but also a warm embrace of flavor. They’re a perfect choice for family dinners, gatherings, or even cozy nights at home. With the creamy filling made from cashews and tofu, you’re getting a nutritious twist that still feels indulgent. Plus, the shells are filled with vibrant spinach, making each bite both wholesome and satisfying. When you serve these stuffed shells, you’re not just sharing a meal; you’re creating moments around the table that will be remembered.
How to Make Vegan Stuffed Shells
Ingredients:
- 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
- 9oz package frozen spinach, thawed and squeezed to remove excess liquid
- 16 jumbo shells (regular or gluten-free)
- 16oz of your favorite marinara
- (Optional) fresh basil, roughly chopped
- (Optional) dairy-free cheese, shredded
Directions:
- Preheat your oven to 350 degrees F.
- Place the raw cashews in a heat-safe bowl. Bring 2 cups of water to a boil and pour it over the cashews. Let them sit for 10-15 minutes. This helps them blend better later.
- Cook the jumbo shells according to package instructions, but cook them for about 1 minute less than directed so they are very al dente. They will finish cooking in the oven. Remove them from water and set on a plate to cool.
- Drain the cashews and add them to a high-speed blender along with the tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper, and oat milk. Blend on HIGH for 2-3 minutes, scraping down the sides as needed. Taste and adjust seasoning as desired. Add additional splashes of oat milk if needed.
- Pour the ricotta mixture into a medium-sized bowl and mix in the spinach.
- Set out a 10×7 (or similar-sized) casserole dish and pour in half of your marinara sauce at the bottom. Using a spoon, fill each shell with the ricotta mixture and nestle them into the marinara.
- Cover them with the remaining marinara sauce. If desired, sprinkle dairy-free cheese on top.
- Cover the pan with foil and bake for 30 minutes or until the sauce is bubbling. If you added cheese, remove the foil for the last 5-10 minutes to let it melt.
- Serve with fresh basil, if desired.
How to Serve Vegan Stuffed Shells
Serve these stuffed shells hot from the oven, garnished with fresh basil if you like! They pair beautifully with a simple side salad or some garlic bread. Each bite should be a blend of creamy ricotta and delicious marinara that brings comfort to your table.
How to Store Vegan Stuffed Shells
If you have leftovers, no worries! Store any uneaten stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven until warmed through, or in the microwave for a quicker option.
Tips to Make Vegan Stuffed Shells
- Soaking the cashews is key for a smooth filling. Don’t skip this step!
- Feel free to add in some herbs or spices to the ricotta mixture, like garlic powder or Italian seasoning, for added flavor.
- For a heartier dish, include cooked vegetables like zucchini or mushrooms in the filling.
Variation (if any)
You can easily switch up the greens in this recipe! Consider using kale, Swiss chard, or even roasted red peppers if you’re feeling adventurous. Each vegetable brings its own unique flavor and texture, keeping your stuffed shells fresh and exciting each time you make them.
FAQs
What can I substitute for cashews in Vegan Stuffed Shells?
You can swap cashews for sunflower seeds or almonds for a similar creamy texture. Just ensure they’re soaked to help blend smoothly.
Are Vegan Stuffed Shells gluten-free?
Yes, simply use gluten-free jumbo shells to make this dish gluten-free. Most brands have suitable options available.
How long do Vegan Stuffed Shells last in the fridge?
You can keep them in an airtight container in the fridge for up to 3 days.
Can I freeze Vegan Stuffed Shells?
Absolutely! You can freeze unbaked or baked stuffed shells. Just make sure they are stored in a well-sealed container. To reheat, bake from frozen or thaw in the refrigerator beforehand.
Conclusion
Just like my grandmother taught me, food is about love and togetherness. Vegan Stuffed Shells are a dish that brings family and friends together around the table, sharing laughter and stories. I hope you give this recipe a try and make it your own. Don’t forget to follow me on Pinterest and Medium for more comforting, joy-filled recipes!
Vegan Stuffed Shells
Equipment
- High-Speed Blender
- Large pot
- Casserole Dish (10×7 in)
- Mixing bowl
- Colander
- Aluminum Foil
Ingredients
Main Ingredients
- 1/2 cup raw cashews soaked in hot water 10–15 minutes
- 1/2 block firm tofu
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp oat milk or other plant milk
- 9 oz frozen spinach thawed and squeezed dry
- 16 jumbo pasta shells regular or gluten-free
- 16 oz marinara sauce divided
- fresh basil roughly chopped, optional
- dairy-free shredded cheese optional, for topping
Instructions
- Preheat oven to 350°F (177°C).
- Soak cashews in boiling water 10–15 minutes; drain.
- Cook jumbo shells per package, 1 minute shy of al dente; drain and cool on a plate.
- Blend soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk on high 2–3 minutes until smooth, scraping as needed; adjust seasoning and texture with small splashes of milk if necessary.
- Transfer ricotta mixture to a bowl; fold in well-drained spinach.
- Add half the marinara to a 10×7 inch casserole dish; stuff each shell with spinach-cashew ricotta and nestle into the sauce.
- Top with remaining marinara; optionally sprinkle dairy-free cheese. Cover with foil and bake 30 minutes, until bubbling; uncover last 5–10 minutes if adding cheese to melt.
- Garnish with fresh basil and serve hot.