Vegan Stuffed Shells 🌱 MAKE THIS TONIGHT!

Soak 1 cup of cashews in hot water to soften them.

Drain 8 ounces of firm tofu and season with 1 teaspoon sea salt, 1 teaspoon oregano, 2 cloves of garlic, and 1 tablespoon of olive oil.

Add 2 tablespoons of nutritional yeast and 1 tablespoon of fresh lemon juice to the tofu mixture and blend until smooth and creamy.

Cook 12 shell pasta according to package instructions, setting a kitchen timer for 9 minutes.

Prepare a basil cashew cream sauce by blending the soaked cashews, 1 cup of fresh basil, 2 cloves of garlic, 1 tablespoon of nutritional yeast, salt, 1 tablespoon of olive oil, and 1/2 cup of water until creamy.

Drain and rinse the cooked pasta with cold water to cool it down.

In a baking dish, add some jarred tomato sauce and a drizzle of the basil cream sauce.

Stuff each shell with the tofu ricotta mixture and place them in the baking dish.

Pour more tomato sauce and basil cream sauce over the stuffed shells before baking.

Bake in the oven for 30 minutes.

Prepare a side salad or roast some veggies while the shells are baking.

Equipment Needed

Spice Level:

Dietary