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Vegan Stuffed Shells

Vegan Stuffed Shells
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Indulge in the comforting flavors of Vegan Stuffed Shells, a delightful dish that is both hearty and wholesome. These plant-based pasta shells are generously filled with a creamy mixture of cashews, tofu, and spinach, making them a perfect option for busy weeknights or family gatherings. Not only are they easy to make, but they’re also adaptable to your taste preferences. Whether you’re hosting friends or enjoying a cozy dinner at home, these stuffed shells will surely impress everyone at the table—vegan or not!

Ingredients

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  • 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 out as much liquid as possible
  • 16 jumbo shells (regular or gluten-free)
  • 16oz 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 the cashews in boiling water for 10-15 minutes to soften.
  3. Cook the jumbo shells according to package instructions until al dente, then drain.
  4. In a blender, combine soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk; blend until smooth.
  5. Fold in thawed spinach into the creamy mixture.
  6. Spread half of the marinara sauce in a casserole dish. Fill each shell with the mixture and place them in the dish. Top with remaining sauce.
  7. Cover with foil and bake for 30 minutes. Remove foil for the last 5-10 minutes if using cheese.
  8. Let cool slightly before serving.

Nutrition

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