Vegan Stuffed Shells

The best vegan stuffed shells from scratch, filled with the creamiest cashew ricotta cheese and baked in a thick homemade marinara sauce.

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INGREDIENTS

– 18 jumbo pasta shells + a few extra ones for insurance – 4.5 cups tomato sauce – 1/2 tsp red pepper flakes Optional – 10 basil leaves torn or thinly sliced into ribbons Cashew Ricotta – 2 cups raw cashew pieces – 3/4 cups water – 1 lemon juiced – 3 cloves garlic grated – 2 tsp onion powder – 1/2 tsp sea salt

Step 1

Soak the cashews in hot water for 20 minutes then drain. (If you have a powerful blender like a Vitamix you can skip the soaking)

Step 2

Into a powerful blender add the cashew pieces together with 3/4 cups of water, juice from 1 lemon, grated garlic, onion powder and sea salt. Process until smooth and creamy. Transfer the mixture to a bowl, cover and refrigerate until needed.

Step 3

Bring a large pot of water to a boil. Season generously with a large pinch of coarse salt then cook the pasta according to the directions on the package until al dente in texture.

Step 4

Prepare a bowl of ice cold water. Use a slotted spoon and transfer the cooked pasta shells to the bowl of cold water to stop the cooking process. Drain and transfer to a large bowl. Drizzle with a light drizzle of olive oil to prevent sticking.

Step 5

Preheat your oven to 350”F. Add half of the tomato sauce to the bottom of a 10 X13 inch baking dish. Spread it evenly.

Step 6

Using a regular teaspoon fill each pasta shell with the cashew ricotta. Place in the dish with the sauce. You can line them up straight or at an angle if desired. Repeat the process until all the shells are filled. Sprinkle with the red pepper flakes at this point if desired.

Step 7

Spoon the remaining of the sauce over the top of the shells and spread as evenly as you can. Cover with aluminum foil and bake in the preheated oven for 30 minutes.

Step 8

Serve sprinkled with the fresh basil and optionally a drizzle of cashew cream.

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