Vegan Stuffed Shells with Cashew Ricotta and Parmesan

Name: Vegan Stuffed Shells with Cashew Ricotta and Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Moroccan, Greek, European, Mediterranean, American, African, Southern
Ingredients: 1 cup raw cashews; 3 tablespoons nutritional yeast; 3/4 teaspoon salt; 1/2 teaspoon garlic powder; 2 cups raw cashews, soaked overnight and drained (see notes for Quick Soak method); 3 cloves garlic; Juice of 1 lemon (about 1/4 cup); 2 tablespoons nutritional yeast, optional; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1 teaspoon dried basil; 1/4 teaspoon salt, plus more to taste; Pinch of red pepper flakes; 2–4 tablespoons warm water; 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; 1/2 cup sliced mushrooms, optional; 1/4 cup vegan cashew Parmesan (see above)

Instructions

Prep:10minCook:30min

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.

Updated at: Tue, 22 Apr 2025 07:58:21 GMT