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: European, American, Mediterranean
Ingredients: 1 cup raw cashews; 3 tablespoons nutritional yeast; ¾ teaspoon salt; ½ 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 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; 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

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: Wed, 11 Mar 2026 01:09:07 GMT