Ingredients:

  • 2 cups (280g) raw cashews, soaked in boiling water or 1 package (14 oz/400g) extra-firm tofu, pressed
  • 1/4 cup (60ml) unsweetened plant-based milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon agave nectar or maple syrup
  • 1 (12 ounce/340g) package jumbo pasta shells
  • Vegan Parmesan cheese, for topping (optional)

Instructions:

  1. Drain cashews (if using). If using Tofu, crumble pressed Tofu. Combine cashews (or Tofu), plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper in a high-speed blender or food processor. Blend until smooth and creamy. Stir in basil and parsley. Set aside.
  2. Bring a large pot of salted water to a boil. Add jumbo shells and cook until al dente. Drain pasta thoroughly and rinse with cold water.
  3. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and agave nectar/maple syrup. Simmer for 15-20 minutes.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of the baking dish. Carefully stuff each cooked shell with the vegan ricotta mixture. Arrange the stuffed shells in the baking dish, seam-side up.
  5. Pour the remaining tomato sauce over the stuffed shells. Sprinkle with vegan Parmesan cheese (if using). Cover the baking dish with foil. Bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the sauce is bubbly.
  6. Let the Vegan Stuffed Shells rest for 5-10 minutes before serving. Garnish with fresh basil and parsley, if desired.