There’s something very comforting about a warm, bubbly dish of big, stuffed shells. Fortunately, this classic dish is easy to transform into a cruelty-free classic thanks to the inclusion of cashews. Top these shells with your favorite pasta sauce and you have the perfect ultimate lunch or dinner any night of the week.
do you want:
1½ cups soaked raw cashews (3-4 hours in filtered water at room temperature)
¼ cup oat or soy milk
3 tablespoons nutritional yeast
1 tablespoon minced garlic
1 tablespoon lemon juice
¼ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
2 cups baby spinach
12 Jumbo pasta shells, cooked and drained
1½ cups pasta sauce
½ cup shredded vegan cheese
what do you do:
1. Preheat oven to 350 degrees. In a food processor or high-powered blender, combine cashews, milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Process until blended together, pausing periodically to scrape down the sides.
2. Heat olive oil in a pan over low-medium heat. Chop the spinach and cook until wilted, about 5 minutes.
3. Add to the cashew ricotta mixture and stir well. Stuff the shells, top with pasta sauce and vegan cheese and bake for 20 to 25 minutes.
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