Vegan Stuffed Shells with Cashew-Tofu Filling

Oh my goodness, you have to try these Vegan Stuffed Shells! They’re my go-to when I need something comforting yet totally plant-based – and trust me, even my meat-loving friends go crazy for them. The magic happens when creamy cashew-tofu filling meets those jumbo pasta shells, all smothered in rich marinara sauce. It’s like a cozy hug in food form!

I first made this recipe when my sister went vegan last year, and now it’s become our family’s favorite Sunday dinner. What I love most is how simple it comes together – just blend, stuff, bake, and boom! You’ve got this impressive-looking dish that tastes way fancier than the effort required. The filling gets this incredible velvety texture from soaked cashews that’ll make you swear there’s dairy in there (but nope, completely vegan!).

These stuffed shells prove plant-based eating doesn’t mean sacrificing flavor or comfort food vibes. They’re hearty enough to satisfy any appetite but still feel light and fresh. Perfect for when you want that classic Italian pasta experience without the heaviness. Wait till you see how the filling gets all golden and bubbly in the oven – pure magic!

Why You’ll Love These Vegan Stuffed Shells

Listen, I know what you’re thinking – “Can vegan pasta really be that good?” Oh honey, let me tell you why these stuffed shells will rock your world:

• Creamy dreamy filling: That cashew-tofu blend is so luxuriously smooth, you won’t believe it’s dairy-free. It’s like ricotta’s cooler, plant-based cousin.
• Protein powerhouse: Between the tofu and cashews, each serving packs 12g of protein to keep you full and satisfied.
• Totally customizable: Toss in spinach, sun-dried tomatoes, or mushrooms – make it your own!
• Kid-approved magic: My picky niece gobbles these up without a single “where’s the meat?” complaint.
• Freezer friendly: Make a double batch and stash some for those “I can’t even” weeknights.

Seriously, these shells check all the boxes – easy, delicious, and secretly good for you. What’s not to love?

Ingredients for Vegan Stuffed Shells

Okay, let’s gather our goodies! Here’s exactly what you’ll need to make these dreamy stuffed shells come to life. I’m super particular about measurements – baking is science, but cooking? That’s where we can play a little. Still, these amounts give you the perfect creamy-to-pasta ratio.

• 12 oz jumbo pasta shells – gotta be the jumbo ones or the filling won’t fit!
• 1 cup firm tofu, crumbled – press it for 15 minutes first to remove excess water
• 1 cup raw cashews, soaked 2+ hours – this is non-negotiable for creaminess
• 1/4 cup nutritional yeast – our cheesy flavor secret weapon
• 2 cloves garlic, minced – or 1/2 tsp garlic powder in a pinch
• 1 tsp lemon juice – just a splash brightens everything up
• 1/2 tsp salt – I use sea salt, but whatever you’ve got
• 1/4 tsp black pepper – freshly ground if you’re fancy
• 2 cups marinara sauce – homemade or jarred, no judgment here
• 1 tbsp olive oil – for that golden finish
• 1 tsp dried basil – or fresh if you’ve got it growing

Ingredient Notes & Substitutions

Now let’s talk swaps! We all have those “oops, I’m out of ___” moments. Here’s how to adapt:

Cashew alternatives: Sunflower seeds work in a pinch (soak them same as cashews). Just know the flavor will be earthier. Blanched almonds could work too, but they’ll give a grainier texture.

Tofu troubles? White beans (cannellini or great northern) make a decent stand-in, though the texture will be softer. Mash them well!

No nutritional yeast? A tablespoon of white miso paste adds umami, but reduce salt accordingly.

Want to jazz it up? Fold in a handful of chopped spinach or sautéed mushrooms to the filling. My neighbor adds a pinch of red pepper flakes for heat – genius!

Measuring tip: When I say “1 cup crumbled tofu,” I mean gently packed – not smashed down, not loosey-goosey. Think “just enough to fill the cup without gaps.”

How to Make Vegan Stuffed Shells

Alright, let’s get our hands dirty – or in this case, deliciously creamy! Making these vegan stuffed shells is easier than you think. I’ve broken it down into foolproof steps so you’ll have restaurant-worthy results on your first try. Just follow along and soon you’ll be stuffing shells like a pro!

Step 1: Prep the Pasta

First things first – preheat your oven to 375°F (190°C). Now, let’s tackle those jumbo shells. Here’s my golden rule: undercook them slightly! Boil them for about 1 minute less than the package says – we want them al dente since they’ll continue cooking in the oven. Trust me, mushy shells are the worst for stuffing.

As soon as they’re done, drain them carefully (those big shells love to hide water in their crevices!) and spread them in a single layer on a baking sheet. This cooling step is crucial – it stops the cooking process and prevents them from sticking together. I sometimes drizzle just a tiny bit of olive oil over them if I’m paranoid about sticking.

Step 2: Make the Filling

While your shells are cooling, let’s whip up that creamy dreamy filling. Drain your soaked cashews (you did soak them, right? No cheating!) and toss them in the blender with the crumbled tofu, nutritional yeast, garlic, lemon juice, salt, and pepper.

Here’s my pro tip: blend in pulses at first, scraping down the sides as needed. We want this silky smooth, with no rogue cashew chunks. If it’s struggling to blend, add a tablespoon of water at a time until it reaches that perfect ricotta-like consistency. Taste it! This is where I usually add an extra pinch of salt or squeeze of lemon if needed.

Step 3: Assemble & Bake

Time for the fun part! Spread about 1/2 cup of marinara sauce in the bottom of your baking dish – this prevents sticking and adds flavor. Now grab a shell in one hand and a spoon in the other. Gently fill each shell with about 1 tablespoon of filling – don’t overstuff or they’ll burst open in the oven!

Arrange them snugly in the dish, open side up. Pour the remaining sauce over the top, making sure each shell gets some love. Drizzle with olive oil – this gives them that gorgeous golden finish. Pop them in the oven for about 25 minutes, until the sauce is bubbly and the edges of the shells start getting those delicious crispy bits.

Let it cool for 5 minutes before serving – I know it’s hard to wait, but this helps the filling set. Sprinkle with dried basil (or fresh if you’re fancy) and prepare for the compliments to roll in!

Tips for Perfect Vegan Stuffed Shells

Want to nail these vegan stuffed shells every single time? Here are my tried-and-true tips for foolproof perfection:

Soak those cashews! Seriously, don’t skip this step. At least 2 hours in hot water makes them blend into that dreamy, creamy texture. If you’re in a pinch, boiling them for 15 minutes works too.

Don’t overstuff the shells. It’s tempting to pack them full, but 1 tablespoon of filling per shell is the sweet spot. Overstuffing = messy explosions in the oven!

Fresh herbs = next-level flavor. If you’ve got fresh basil, sprinkle it on after baking. It adds a pop of brightness that dried just can’t match.

Follow these, and you’ll be the vegan stuffed shell master in no time!

Serving Suggestions

Oh, let me tell you how to make this meal sing! These vegan stuffed shells shine brightest with some garlic bread on the side – that crispy, buttery (vegan butter, of course!) crunch is the perfect contrast to the creamy filling. If you’re feeling fancy, throw together a simple arugula salad with lemon vinaigrette to balance the richness. My family always fights over who gets the last shell, so maybe make extra!

Storage & Reheating

Here’s the beautiful thing about these vegan stuffed shells – they might taste even better the next day! Let them cool completely, then store them in an airtight container in the fridge for up to 3 days. The flavors really mingle and deepen overnight, like a cozy Italian flavor party.

For longer storage, freeze them before baking. Just assemble everything in a freezer-safe dish (I like aluminum pans for this), cover tightly with foil, and they’ll keep for about a month. When you’re ready, bake frozen shells at 375°F for 40-45 minutes – no thawing needed!

Now, reheating is where the magic happens. Don’t you dare microwave these beauties! To keep that perfect texture, reheat portions in the oven at 350°F for about 15 minutes. The shells stay firm, the filling gets creamy again, and the edges get those delightful crispy bits. If the top looks dry, just drizzle a teeny bit of olive oil or spoon over some extra marinara before reheating.

Pro tip: If you froze individual portions, pop them straight from freezer to oven in an oven-safe dish – add 5 minutes to the reheating time. Easy peasy!

Vegan Stuffed Shells FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about these vegan stuffed shells:

Can I use ricotta instead of tofu? Well, technically yes, but then it wouldn’t be vegan, would it? If you’re not strictly vegan, go for it – just know the texture will be softer. For plant-based folks, stick with the tofu-cashew blend – it’s magic!

How do I prevent soggy shells? The key is undercooking your pasta initially (al dente, remember?) and making sure your filling isn’t too wet. Press that tofu well and drain your cashews thoroughly. Also, don’t drown them in sauce before baking – just enough to coat!

Is gluten-free pasta okay? Absolutely! Just make sure to get jumbo gluten-free shells. Cook them according to the package directions since GF pasta can be finicky. They might be a bit more delicate when stuffing, so handle with care.

There you go – all your burning questions answered. Now go make some shells!

Nutritional Information

Let’s talk numbers! These vegan stuffed shells are not just delicious—they’re surprisingly nutritious too. Now, keep in mind, these are estimates (calories can vary depending on your exact ingredients), but here’s the scoop per serving:

• Calories: 320 kcal
• Fat: 14g (mostly the good kind from cashews and olive oil!)
• Protein: 12g (thanks to tofu and cashews)
• Carbs: 38g (hello, pasta!)
• Fiber: 5g (those shells and marinara add some goodness)

Not bad for a dish that tastes like pure comfort, right? The tofu and cashews keep it protein-packed, while the marinara sneaks in some veggies. It’s a win-win for your taste buds *and* your body. Just remember, these numbers are a guide—if you tweak the recipe (like adding spinach or using a different sauce), your totals might shift a bit. But hey, that’s part of the fun of cooking!

Did You Make This Recipe?

Oh my gosh, I’d love to hear how your vegan stuffed shells turned out! Did you stick to the classic version or throw in your own twist? Maybe some sautéed mushrooms or a pinch of red pepper flakes? Drop a comment below and tell me all about it – I read every single one!

And hey, if you snapped a photo (I know those golden, bubbly shells are Instagram-worthy), tag me @[YourHandle] so I can see your masterpiece! Nothing makes me happier than seeing these recipes come to life in your kitchens. If you loved them as much as we do, consider giving the recipe a star rating – it helps other home cooks find this gem too.

Most importantly – did anyone in your life do that happy food dance after the first bite? You know, the one where they close their eyes and go “Mmm” before inhaling the rest? That’s my favorite reaction of all. Happy cooking, friends!

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