Description
Delicious vegan stuffed jumbo shells filled with a creamy cashew and tofu ricotta, paired with marinara sauce.
Ingredients
Scale
- 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, thawed and squeezed dry
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara sauce
- (Optional) Fresh basil, roughly chopped
- (Optional) Dairy-free cheese, shredded
Instructions
- Preheat your oven to 350°F.
- Soak the raw cashews in boiling water for 10-15 minutes.
- Cook the jumbo shells according to package instructions, reducing cooking time by a minute for al dente.
- Blend the soaked cashews with tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until creamy.
- Fold in the thawed spinach into the ricotta mixture.
- Spread half of the marinara sauce in a casserole dish.
- Stuff the shells with the ricotta mixture and place them in the sauce, then cover with remaining marinara.
- (Optional) Sprinkle with dairy-free cheese.
- Cover with foil and bake for about 30 minutes.
- Remove foil for the last 5-10 minutes to let cheese melt (if using).
- Serve hot, optionally garnished with fresh basil.
Notes
- This dish can be made ahead of time and stored in the fridge before baking.
- Feel free to add other vegetables to the ricotta mixture for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 shells
- Calories: 350
- Sugar: 2 grams
- Sodium: 450 mg
- Fat: 18 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 0 mg