No one will know these vegan stuffed shells are dairy-free! The “ricotta” is made from crumbled tofu and cashew cream, giving it a delicious texture. Fresh herbs and kale pack color and flavor into this favorite stuffed shell recipe.
Ingredients: 1.5 cups cashews, soak overnight & drain,2 cloves garlic,handful of chopped chives and/or other fresh herbs,16 jumbo shells,1 cup finely chopped raw kale (or spinach),2 tablespoons lemon juice,3 cups of marinara sauce,drizzle of olive oil,1 teaspoon dried oregano,1/2 teaspoon red pepper flakes,salt, pepper to taste,salt & pepper, to taste,1/2 cup crumbled firm tofu,(very optional) – top with grated parmesan or pecorino cheese,2 tablespoons ume vinegar (or sub more lemon + salt),1/4 cup water (just enough to get the blade going)
- Preheat oven to 350.In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice.
- Add only enough water to help the blade along. Taste and add salt & pepper to your liking. Scoop cashew cream into a medium bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. Stir & taste.Cook your shells in salty water until al dente.Prepare a baking dish with a good slathering of marinara at the bottom. Scoop a few tablespoons of filling into each shell, place them into the baking dish. Top each with a generous spoonful of marinara and a drizzle of olive oil.
- Bake for 25 minutes.