Description
A comforting plant-based version of stuffed shells, filled with creamy cashew and tofu filling, perfect for family gatherings or cozy nights.
Ingredients
Scale
- 1/2 cup raw cashews
- 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 and squeezed dry
- 16 jumbo shells
- 16 oz marinara sauce
- (optional) fresh basil for garnish
- (optional) dairy-free cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C).
- Soak the cashews in boiling water for 10-15 minutes.
- Cook the jumbo shells according to package instructions, slightly undercooked, and drain.
- Blend the cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until creamy.
- Mix in the spinach until combined.
- Spread half of the marinara sauce in a casserole dish and fill the shells with the mixture, placing them in the dish.
- Top with remaining marinara sauce and optional dairy-free cheese.
- Cover with foil and bake for 30 minutes until bubbling. Remove foil during the last 5-10 minutes to melt cheese.
- Let cool slightly before serving with fresh basil if desired.
Notes
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Can be prepared a day in advance.
- 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, dairy-free pasta, plant-based comfort food
