Description
Delicious vegan stuffed shells filled with a creamy cashew and tofu mixture, baked in marinara sauce, perfect for any occasion.
Ingredients
Scale
- 1/2 cup raw cashews (soaked)
- 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)
- 16 jumbo shells (regular or gluten-free)
- 16 oz favorite marinara sauce
- (Optional) Fresh basil, roughly chopped
- (Optional) Dairy-free cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C).
- Soak cashews in boiling water for 10-15 minutes.
- Cook jumbo shells according to package instructions, set aside to cool.
- Blend drained cashews with tofu, lemon juice, nutritional yeast, salt, black pepper, and oat milk until smooth.
- Fold in chopped spinach to the creamy mixture.
- Spread half of the marinara sauce in a casserole dish, stuff shells with mixture, and place seam-side up. Top with remaining marinara sauce.
- If desired, sprinkle dairy-free cheese on top and cover dish with foil.
- Bake for 30 minutes, uncover for the last 5-10 minutes if cheese is added. Serve garnished with fresh basil.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan stuffed shells, plant-based, comfort food, healthy recipe