Hello! My toddler is finally starting to play a bit on her own now, so I’ve been able to cook a little more, woohoo! I’ve always loved stuffed shells and I finally found a ricotta replacement that I’m obsessed with. I used to make a tofu mixture and try to season it well, but it never was great… now I found a recipe using cashews and it is sooo delicious! I found the recipe for it from the blog “Full of Beans” but I’ll add the details below. Although there is an extra step with stuffing the shells, the whole recipe really does not take too long. You could always just use ziti and mix everything together for a cheesy, saucey baked pasta – sounds good and super easy too! Hope you love the ricotta mix as much as we do!
First soak the cashews for the yummy ricotta mixture (thanks Full of Beans blog!). They need 2 hours to soak. When ready, start cooking the shells. While the shells are boiling, whip up the ricotta recipe. Full of Beans adds some spinach which is lovely! I threw in parsley this time.
Drain the shells and lay out on parchment or wax paper.
Preheat the oven to 350 degrees. Pour some sauce down in your baking dish and fill each shell with the cheese mixture, then place in the baking dish.
Cover with more sauce and vegan mozzarella. Bake for 25-30 minutes until warm and bubbly. Enjoy!
Baked Stuffed Shells with a decadent vegan ricotta.
Ingredients
- 2 cups raw cashews, soaked for 2 hours
- 1/2 cup water
- 1 TBS apple cider vinegar
- 1 TBS nutritional yeast
- 1-2 garlic cloves
- dash of onion powder
- 1 tsp sea salt
- few grinds of black pepper
- handful of fresh parsley
- 1 box of jumbo shell pasta
- 1 jar of your favorite sauce
- 3/4 cup of vegan mozzarella
Instructions
- Soak the cashews in water for 2 hours, then drain and add to a food processor. Add in the water, vinegar, nutritional yeast, garlic and herbs/spices. Process until mixed together, stopping to scrape down the sides.
- Preheat the oven to 350 degrees.
- Cook the shells according to package directions.
- Drain the shells and lay out on parchment or wax paper.
- Pour some sauce down in a baking dish and fill each shell with the cheese mixture, then place in the baking dish. Cover with more sauce and vegan mozzarella. Bake for 25-30 minutes until warm and bubbly. Enjoy!
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