Vegan Stuffed Shells with Cashew Ricotta and Parmesan
These Vegan Stuffed Shells are so easy to put together, and a total crowd-pleaser. Vegans and omnivores alike love them!
Cashew Parmesan adapted from The Minimalist Baker. Cashew Ricotta adapted from Love and Lemons.Servings: 8 servings
Calories: 384kcal
Ingredients
For the Cashew Parmesan:
- 1 cup raw cashews
- 3 tablespoons nutritional yeast
- ¾ teaspoon salt
- ½ teaspoon garlic powder
For the Cashew Ricotta:
- 2 cups raw cashews soaked overnight and drained (see notes for Quick Soak method)
- 3 cloves garlic
- Juice of 1 lemon about ¼ cup
- 2 tablespoons nutritional yeast optional
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ¼ teaspoon salt plus more to taste
- Pinch of red pepper flakes
- 2-4 tablespoons warm water
For the Stuffed Shells:
- 6 ounces jumbo shells about 20, cooked al dente
- 2 cups marinara sauce
- 1 batch vegan cashew ricotta see above
- 1 cup chopped spinach optional
- ½ cup sliced mushrooms optional
- ¼ cup vegan cashew Parmesan see above
Instructions
For the Cashew Parmesan:
- Combine all ingredients in food processor and pulse until it resembles grated Parmesan cheese.
For the Cashew Ricotta:
- Combine cashews, garlic, lemon juice, nutritional yeast, oregano, parsley, basil, salt, and red pepper flakes in the bowl of a food processor. Pulse until well-blended.
- Add water 1 tablespoon at a time, and pulse until the processor runs smoothly and the mixture looks creamy. Taste and adjust salt as needed.
For the Stuffed Shells:
- Preheat oven to 350ºF.
- Pour 1 cup marinara sauce into a 9" x 13" baking pan.
- Mix the ricotta, spinach, and mushrooms together. Stuff the ricotta mixture into the shells, placing each stuffed shell in the pan.
- Spoon remaining sauce over the top of the shells. Sprinkle on Parmesan.
- Bake at 350ºF for 25-30 minutes.
Video
Notes
- Quick soak method for cashew ricotta: Cover cashews with boiling water and let sit 1 hour before proceeding.
- Super quick method for cashew ricotta: Place cashews and three cups of water in a saucepan, bring to a boil, and continue boiling for 10 minutes. Drain and rinse before proceeding.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 37g | Protein: 15g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 592mg | Potassium: 696mg | Fiber: 5g | Sugar: 6g | Vitamin A: 622IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 5mg
