Vegan Creamy Spinach Stuffed Shells
Jumbo pasta shells are stuffed with a filling of cashew-based ricotta and sautéed spinach, then baked in a creamy white sauce until bubbling and golden at the edges. The cashew ricotta is blended with lemon, garlic, and nutritional yeast to replicate the tang and richness of dairy ricotta. Assembly takes about 30 minutes, with another 25 to 30 minutes in the oven.
Equipment
- Large skillet
- Blender or food processor
- Baking dish (9×13 inch)
- Medium pot
- Measuring cups and spoons
Ingredients
For the Stuffed Shells:
- 20 pieces jumbo pasta shells try to select a high-quality durum wheat brand for best texture
- 1 tablespoon olive oil preferably extra virgin for better flavor
- 3 cups fresh spinach organic baby spinach recommended
- 3 cloves garlic minced
- 1.5 cups raw cashews soaked in water for at least 4 hours or boiled for 10 minutes to soften
- ¾ cup unsweetened plant milk oat or almond preferred
- 2 tablespoons nutritional yeast for cheesy, umami depth
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt
- ¼ teaspoon ground nutmeg optional, adds warm undertones
For the Creamy Vegan White Sauce:
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 2 cups unsweetened plant milk oat or soy milk preferred for creaminess
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon white pepper or black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with a touch of olive oil.
- Bring a large pot of salted water to a boil and cook shells until just al dente (about 9 minutes). Drain and set aside on a clean towel to cool slightly.
- In a skillet over medium heat, warm the olive oil. Add garlic and sauté for 30 seconds until fragrant. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a blender, combine soaked cashews, plant milk, lemon juice, nutritional yeast, salt, and nutmeg. Blend until silky smooth. Transfer to a bowl and fold in sautéed spinach and garlic.
- Prepare the white sauce: In a saucepan over medium heat, melt vegan butter. Add flour and whisk continuously for 1–2 minutes. Gradually add plant milk while whisking, then add nutritional yeast, garlic powder, salt, and pepper. Simmer 5–6 minutes until thickened.
- Pour about 1/2 cup of the white sauce into the bottom of the baking dish. Stuff each shell with 1–2 tablespoons of spinach-cashew mixture and place into the dish seam-side up.
- Drizzle the remaining white sauce over the shells. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until bubbly and slightly golden.
Notes
- Soak cashews in advance to save time on cooking night.
- Use frozen spinach in place of fresh, but be sure to thaw and squeeze out excess moisture.
- Add a pinch of smoked paprika to the filling for a subtle depth.
- Add a sprinkle of vegan mozzarella on top before baking for an extra cheesy finish.
Nutrition
Calories: 469kcalCarbohydrates: 29gProtein: 18gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gSodium: 714mgPotassium: 792mgFiber: 5gSugar: 4gVitamin A: 2456IUVitamin C: 9mgCalcium: 255mgIron: 5mg
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