Cashew “Ricotta” Stuffed Shells 🌱
Cashew Ricotta & Shells
• 1 box Jumbo Shells
• 1 cup Raw Cashews (boiled/softened)
• 1/2 cup Vegan Parmesan
• 3 Garlic Cloves (fresh)
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 tsp Dried Basil
• 1/2 tsp Dried Parsley
• 1/2 cup Vegan Chicken Stock
• 1/2 tsp Sea Salt & 1/4 tsp Black Pepper
• 1 jar Tomato Basil Sauce
• 2 cups Fresh Spinach
• 1 cup Vegan Shredded Mozzarella
Garlic Green Beans
• 1 lb Fresh Green Beans
• 2 Tbsp Olive Oil
• 2 cloves Garlic (minced)
• Salt & Pepper to taste
Instructions
1. Prep: Preheat oven to 375. Cook shells al dente and drain.
2. Make "Ricotta": Blend the boiled, drained cashews with vegan parm, fresh garlic, garlic powder, onion powder, basil, parsley, chicken stock, salt, and black pepper until completely smooth.
3. Sauce Base: Mix tomato sauce with spinach. Spread 1/3 of the sauce in a 9x13 baking dish.
4. Stuff & Bake: Fill each shell with the cashew mixture. Arrange in the dish. Cover with remaining sauce and top with mozzarella. Bake for 25-30 minutes.
5. Green Beans: Sauté trimmed green beans in olive oil for 5-7 minutes until tender-crisp. Add minced garlic and cook for 30 seconds until fragrant. Season with salt and pepper.
6. Serve! Garnish shells with fresh parsley and serve with the green beans.
#VeganComfortFood #Lemon8Food #StuffedShells #BakedPasta #PlantBasedDinner
This plant-based recipe for cashew ricotta stuffed shells offers a nutritious and delicious alternative to traditional cheese-filled pasta dishes. Using raw cashews boiled and softened creates a smooth, creamy ricotta replacement that is both dairy-free and rich in healthy fats and protein. The addition of vegan Parmesan enhances the cheesy flavor without animal products. Fresh garlic and garlic powder, onion powder, dried basil, and parsley provide a robust aroma and depth of flavor, making the cashew mixture flavorful and satisfying. Blending the cashews with vegan chicken stock helps achieve the perfect texture for stuffing the jumbo shells. The tomato basil sauce combined with fresh spinach adds a vibrant and nutrient-rich sauce base, boosting antioxidants and vitamins. Baking the shells topped with vegan shredded mozzarella ensures a melty, golden finish that mimics traditional baked pasta dishes. To complement the warm stuffed shells, garlic green beans sautéed in olive oil add a fresh and crisp side packed with fiber and vitamins. Their slightly nutty flavor pairs wonderfully with the creamy pasta. Seasoning with minced garlic, salt, and pepper enhances their taste without overpowering the main dish. This recipe is great for those looking to enjoy vegan comfort food that’s hearty and wholesome. Using plant-based ingredients makes it suitable for vegans, vegetarians, and anyone wanting to reduce dairy intake. Additionally, the dish is easy to prepare: boiling cashews for creaminess, stuffing shells, layering sauce and cheese, and baking to perfection. It’s ideal for family dinners, meal prepping, or entertaining guests seeking delicious plant-based options. Incorporating fresh herbs and seasoning enriches the flavors naturally, eliminating the need for artificial additives. Nutritionally, cashews provide magnesium, copper, and iron while greens supply essential micronutrients. This balanced meal addresses cravings for creamy, cheesy pasta while aligning with health-conscious and ethical eating habits. Overall, cashew ricotta stuffed shells with garlic green beans is a wholesome, plant-based dinner option that combines taste, texture, and nutrition. It’s a satisfying way to enjoy baked pasta classics without dairy, supporting diverse dietary choices and busy lifestyles alike.
