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Cashew & Tofu “Ricotta” Stuffed Shells w/ Sweet Potato

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STUFFED SHELLS 5

As kids, stuffed shells were a regular at the dinner table. We love challenging ourselves to make our old favorite, non-vegan dishes. So with the help of our mom, we created this delicious recipe. It is a favorite amongst our vegan and non-vegan friends and family! Also, we love that it is super easy to make and the perfect dish to make for a crowd. You can make it ahead of time, refrigerate and then bake when ready!

These stuffed shells are a delicious take on the classic stuffed shells. We make a rich cashew cream by blending (we love THIS blender for the creamiest cashew cream):

Cashews

Garlic

Lemon juice & water

And to make the “ricotta,” we mix the cashew cream with:

Extra Firm Tofu (pressed)

Spinach

& Spices

We stuff the filling into jumbo shells and top it all with sweet potato and marinara – YUM (use THIS to easily stuff the shells)! And the addition of sweet potato gives makes for an absolutely amazing combo. You won’t regret giving these a try!

We love to serve these with a simple salad (loving poppyseed dressing lately & most are surprisingly vegan!) Check out this one! 🙂 Garlic bread is another easy side. Just slice fresh, vegan bread in half long ways, spread a good amount of vegan butter on top (we use this one) and cover with garlic salt & parsley, then bake at 400°F for about 10 minutes!

Cashew & Tofu “Ricotta” Stuffed Shells w/ Sweet Potato

These are a family favorite – surprisingly easy and super delicious!
5 from 2 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course dinner

Ingredients
  

  • 1 sweet potato can sub for butternut squash
  • ~25 jumbo shells

For the cashew cream:

  • 1 1/2 cups cashews soaked in warm water for 4 hours (if you're on a time crunch, you can pour boiling water over cashews and let sit for 15 mins)
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1/2 cup room temperature water more if needed

For the tofu ricotta:

  • 1 14-16 oz package extra firm tofu pressed then crumbled
  • 1 – 2 cups chopped spinach or kale
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp basil
  • 1 tsp chives dry or minced fresh works
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp crushed red pepper omit if you do not like spice

For topping:

  • 1 24 oz jar marinara sauce add more if you like it extra saucy!

Instructions
 

  • Peel and chop the sweet potatoes into 1 inch cubes. Place on a baking pan with some olive oil and roast at 375°F for ~25 minutes. Once done, preheat the oven to 400°F.
  • Cook the shells according to directions on the box.
  • Place all ingredients for the cashew cream into a blender and blend until completely smooth. Add water as needed.
  • In a bowl, mix the ingredients for the tofu ricotta. Pour the cashew cream into the bowl and mix it all together.
  • Fill each shell with the filling (check out the easiest way to do this above!) and top each with a few cubes of baked sweet potato.
  • Spread 1/4 of the marinara sauce on the bottom of a large glass baking dish. Place the shells on the dish.
  • Drizzle the rest of the marinara sauce over them all.
  • Cover with foil and bake for ~30 minutes. Enjoy!
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    • Sheila Wilson
    • February 13, 2020
    Reply

    5 stars
    Looks amazing! Will be making this tonight! BUT what about the dreamy bread? Store bought? Your recipe? Looks so chewy and good! Thanks for the recipes!

      • Six Vegan Sisters
      • February 13, 2020
      Reply

      Hi Shelia,
      Thanks so much! We hope you love it 🙂 the bread is a fresh store-bought loaf of sourdough! It’s so chewy and delicious–the perfect side for this dish!

        • Mimi
        • March 29, 2020
        Reply

        5 stars
        so delicious!!! the sweet potato compliments the ricotta so well! will make again!

          • Six Vegan Sisters
          • March 31, 2020
          Reply

          Yay! We are so happy to hear that!! Thanks so much for making our recipe 🙂

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