These vegan cheese stuffed shells are a game-changer! Forget everything you thought you knew about vegan comfort food, because this recipe is bursting with flavor and creamy deliciousness. I developed this recipe after a friend lamented how hard it was to find satisfying vegan versions of classic pasta dishes. I was determined to create something truly special, and boy, oh boy, did I succeed!
What makes these shells so unique? It's the cashew cream cheese sauce! It's incredibly rich, creamy, and unbelievably cheesy-tasting, without any actual cheese. The combination of cashews, nutritional yeast, and lemon juice creates a flavor profile that rivals any traditional cheese sauce. I was honestly blown away the first time I tried it!
I love to add sun-dried tomatoes and basil to the filling for a burst of Mediterranean flavor, but feel free to customize this recipe to your liking. You can add sauteed vegetables, different herbs, or even different types of vegan cheese alternatives. The beauty of this recipe is its versatility!
Required Equipments
- 9x13 inch baking dish
- large saucepan
- measuring cups and spoons
- whisk
- oven
- colander
Vegan-Cheese-Stuffed-Shells
Creamy, cheesy, and completely vegan, these stuffed shells are a comforting and satisfying meal that’s sure to please even the most devoted cheese lovers.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for perfectly baked shells!
- Cook the pasta shells according to package directions. Drain well and rinse under cold water to stop the cooking process. Make sure they're not overcooked, or they'll fall apart later!
- While the shells cook, prepare the cashew cream cheese sauce. In a large saucepan, combine 1 cup raw cashews (soaked in hot water for at least 30 minutes, or overnight), 1/2 cup nutritional yeast, 1/4 cup lemon juice, 1/4 cup water, 1 tablespoon olive oil, salt, and pepper. Blend until completely smooth and creamy. If it's too thick, add a little more water, a tablespoon at a time.
- In a large bowl, gently mix together the cashew cream cheese sauce with 1/2 cup chopped fresh basil, 1/4 cup chopped sun-dried tomatoes (oil-packed, drained), and a pinch of garlic powder. Stir until well combined. Taste and adjust seasoning as needed.
- Carefully stuff each cooked pasta shell with the vegan cheese mixture. This might take some patience, but it's worth the effort!
- Lightly grease a 9x13 inch baking dish. Arrange the stuffed shells in a single layer in the dish. Make sure to leave some space between them for even cooking.
- Pour any remaining cashew cream cheese sauce over the top of the shells, ensuring they're mostly covered. This adds extra flavor and richness, not to mention it looks beautiful!
- Bake for 25-30 minutes, or until the shells are heated through and the topping is lightly browned and bubbly. Keep an eye on them to prevent burning. Every oven is different!
- Let the stuffed shells cool for a few minutes before serving. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil, if desired. I like to add a pinch of red pepper flakes for a little kick!
📝 Notes
- Make sure to soak the cashews for at least 30 minutes before making the sauce. Soaking them makes them much creamier and easier to blend.
- Don't overcook the pasta shells, or they will fall apart when you stuff them!
🍎 Nutrition
Calories: 400kcal
Protein: 15g
Fat: 20g
Carbohydrates: 60g
Fiber: 8g
Calcium: 150mg
