Vegan Stuffed Shells with Tofu Ricotta
Servings: 9 servings
A family favorite recipe that's now completely vegan and healthy! Your kids are going to love this classic Italian dish!
Print Recipe
Equipment
- Oven & Stove
- Large pot & pan
- food processor
- Various Utensils (fork, spoons, spatula)
- 9x13 and 8x8 casserole dishes
- Foil
Ingredients
- 1 box Jumbo Shells
- 1½ cups Marinara Sauce
Cashew Cream
- 1½ cups Cashews
- 1 cup Water
- 1 clove Garlic
- Pinch Black Pepper
- ½ tsp Salt
- 3½ tbsp Lemon Juice
Tofu Spinach Ricotta
- 1 cup Spinach chopped
- 1 (16oz) Tofu firm
- 1 tsp Oregano
- all Cashew Cream from above
Instructions
- Preheat oven to 350°F and get out everything needed for recipe.
- Cook shells per directions on box, drain and set aside to cool when done.
- Make cashew cream by boiling cashews for 5 minutes, drain and add to food processor.
- Add rest of cashew cream ingredients to food processor and blend til creamy.
- Cook spinach on stove til wilted, and not frozen if using frozen.
- Start tofu ricotta by draining tofu and mashing completely with a fork.
- Add rest of ricotta ingredients to the same bowl as the tofu and mix well.
- Add a thin layer of sauce at the bottom of dishes.
- Fill each shell with the tofu spinach ricotta mixture and place in dishes.
- Spread the remaining sauce over the shells (more or less, as you like).
- Cover with foil and bake about 45 minutes
- Let cool and enjoy!
Notes
*Feel free to use more or less sauce, based on your own preference.
**Use more or less spinach as preferred.