Pasta lovers, vegans, italians….PREPARE YOURSELVES. Cause this junk is delicious.

Vegan Stuffed Shells


1.5 cups raw cashews
2 cloves garlic
3 TBSP lemon juice
1 tsp salt (separated)
1 tsp pepper (separated)
1/2 cup organic firm tofu
1 tsp oregano
1/4 tsp thyme
1/4 tsp chili powder
1/2 tsp red pepper flakes
1/4 tsp paprika
10 oz brown rice pasta shells (or organic)
Chopped organic greens (desired amount)
1 jar of organic marinara (or homemade)


Soak cashews overnight to soften. Cook pasta al dente, according to package directions. Puree cashews + garlic + lemon juice + 1/2 tsp of both salt and pepper until smooth. Crumble your tofu (drained but NOT pressed) into a bowl and mix in oregano, remaining salt and pepper, thyme, chili powder, red pepper flakes, and paprika. Add your cashew cream and a large handful of organic chopped greens (i used a blend of baby kale, spinach, and chard). Coat the bottom of a glass baking dish with a thin layer of marinara. Stuff each shell with your vegan “ricotta” mixture and place in the dish. Top with remaining sauce and bake for 30 minutes at 350 degrees. YUMMY!



As a clean-eating advocate, I love creating recipes that allow people to eat the things they love in a healthier, more nutritional way. Nothing brings me more happiness than seeing people enjoy my food, so I hope you love my recipes!

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