A vegan version of ricotta stuffed shells that is easy to make and great for a date night in or a special occasion. Made with a 6-ingredient vegan ricotta that tastes even better than the regular ricotta!
I’ve made these stuffed shells for multiple people, including a group of Italians.. and let me tell you.. They had no idea it was vegan! That’s when you know it’s amazing, right?
Make these for your family, friends or your significant other and watch them fall in love with this dish.
The best part is that the vegan ricotta only required 6 ingredients:
Tips for success
Cook pasta al dente to avoid it getting too mushy. It will continue to cook a bit in the oven. Rinse the pasta in cold water as soon as they are done cooking for best results.
Add a drizzle of olive oil to your shells to avoid them sticking. It’s super frustrating when they stick together and you have to pull them apart and possibly break them.
Make the ricotta and veggies a day ahead to split up the work and make the process smoother. When it’s time to stuff the shells, use a piping bag to avoid a mess.
The vegan ricotta gets its texture from a mix of cashews and tofu. The cashews provide the healthy oils needed for creamy texture and hearty taste. The tofu provides the bulk of the protein and a ricotta-like texture.
You can substitute cashews with skinless almonds or omit entirely and add a full block of tofu + 3 tablespoons of olive oil for the healthy fat.
There are different types of tofu: silken, firm, extra firm, high protein. I highly recommend using firm for this recipe.
Almond milk: any other plant-based milk besides coconut or vegetable broth/water.
Apple cider vinegar: lemon juice
Basil Tomato sauce: choose your favorite marinara sauce