Dairy Free Stuffed Shells
Delicious dairy free stuffed shells, a perfect crowd-pleaser.
Servings: 8 people
Equipment
- Food Processor
Ingredients
- 24 jumbo shells You may want to cook extras in case some break during cooking
- 1 jar marinara sauce may need 1 1/2 jars according to preference
- 1 1/2 cups chopped frozen spinach or 2 cups chopped and firmly packed fresh spinach
- 1 14-16 ounce package of tofu, firm or extra firm, drained, divided
- 1/4 cup raw cashews, slivered almonds, or almond flour
- 1/4 cup nutritional yeast flakes
- 2 tbsp lemon juice
- 1/4 cup water
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp garlic powder
Instructions
- Cook 24 jumbo shells in boiling water according to package directions until al dente. Drain and rinse immediately when done cooking. Set aside.
- Preheat oven to 350F.
- Place half the tofu, nuts, nutritional yeast flakes, lemon juice, and water in the food processor or blender. Process until smooth and creamy.
- Crumble the other half of the tofu in a medium-sized mixing bowl. Mix in blended ricotta from food processor. Stir in basil, garlic powder, and fresh or frozen spinach.
- Pour 1/2 to 2/3 of a jar of marinara sauce into a 9x13 casserole dish.
- Carefully fill each shell with 2-3 tablespoons of ricotta filling. This ricotta recipe makes enough to fill each shell moderately, but not overflowing. Arrange shells in casserole dish with 4 shells across the short direction and six shells down the long direction.
- When finished filling shells, top with remaining marinara. Add additional marinara if desired.
- Top with vegan shredded mozzarella (link to recipe in blog post) if desired.
- Bake for 30 minutes.