Vegan Stuffed Shells
Creamy vegan stuffed shells filled with a delicious cashew-tofu ricotta and topped with marinara sauce, perfect for family dinners or make-ahead meals.
Ingredients
Cashew-Tofu Filling
- 1/2 cup raw cashews (soaked) Substitute: blanched almonds for a different flavor; omit and use extra tofu plus 1–2 tbsp tahini if nut-free.
- 1/2 block firm tofu (about 7–8 oz) Press lightly if very wet.
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt Adjust to taste.
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk Or any unsweetened oat/soy/almond milk.
- 9 oz frozen spinach, thawed and squeezed dry Or 3–4 cups fresh spinach, quickly wilted and cooled.
Shells & Sauce
- 16 pieces jumbo shells (regular or gluten-free)
- 16 oz marinara sauce Your favorite.
- Optional: fresh basil, roughly chopped
- Optional: dairy-free shredded cheese for topping
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Place raw cashews in a heat-safe bowl.
- Bring 2 cups water to a boil. Pour over cashews. Let sit 10–15 minutes.
- Boil the jumbo shells according to package directions, stopping 1 minute early so they’re very al dente. Drain and spread on a plate to cool.
- Drain the cashews and add them to a high-speed blender.
- Add tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk to the blender.
- Blend on high for 2–3 minutes, scraping the sides as needed, until completely smooth. Add small splashes of oat milk if too thick.
- Transfer the 'ricotta' to a medium bowl. Fold in the well-drained spinach until combined.
Assembly & Baking
- Spread half the marinara in a 10x7 (or similar) casserole dish.
- Spoon the filling into each shell and nestle them in the marinara, seam side up.
- Pour the remaining marinara over the stuffed shells.
- If using, sprinkle dairy-free cheese over the top.
- Cover the pan tightly with foil and bake for 30 minutes, until the sauce is bubbly.
- If you added cheese, remove foil for the last 5–10 minutes to let it melt and brown.
- Garnish with fresh basil and serve warm.
Notes
Use unsweetened plant milk to avoid an off-flavor. If you prefer a tangier filling, add another teaspoon of lemon juice.