Vegan Stuffed Shells with Cashew Cream Sauce
Nothing says comfort food like a hot pan of vegan stuffed shells with cashew cream sauce. The vegan ricotta cheese filling is so creamy and cheesy you'll have a hard time noticing that it's dairy free.
Vegan Ricotta Cheese Filling:
Prepare the pasta:
Bring a pot of water to a rolling boil and cook your jumbo pasta shells until they are al dente. I cooked about 20 shells. Drain water from the shells, drizzle with olive oil and set aside.
Prepare the cashew cream sauce:
In a large saucepan over medium heat, add your vegan butter and olive oil.
Add the onion and garlic to the pan. Sweat the onions and garlic. Once translucent, add the cashews, vegetable broth, and crushed tomatoes. Season with salt and pepper.
Let the ingredients simmer for 5- 10 minutes.
Next, you’ll carefully ladle the ingredients into a blender. Blend until completely smooth (no lumps) and then pour the sauce back into the saucepan.
Simmer over low heat until you are ready to use. If the sauce begins to tighten, simply add more vegetable broth.
Prepare the vegan “ricotta” filling:
Assemble the dish:
Grab the large baking dish and line the bottom with a healthy amount of the cashew cream sauce. Stuff the shells with the vegan ricotta filling and line them on top of the cashew cream. Repeat until all of the shells are filled. Top with more sauce and shredded vegan mozzarella. Wrap with foil and bake for 20-25 minutes at 375 degrees. Remove foil and broil for an additional 2-3 minutes to melt the cheese!
Serve and enjoy!
Serving: 4shells, Calories: 667kcal, Carbohydrates: 80g, Protein: 26g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 1002mg, Potassium: 959mg, Fiber: 7g, Sugar: 13g, Vitamin A: 3429IU, Vitamin C: 27mg, Calcium: 211mg, Iron: 5mg