Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk
- 9 oz package frozen spinach, thawed and squeezed out
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara sauce
- (Optional) fresh basil, roughly chopped
- (Optional) dairy-free cheese, shredded
Instructions
- Soak the cashews in warm water for about 20 minutes to soften.
- Blend the cashews along with tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk in a food processor until smooth and creamy.
- Fold in the thawed spinach, mixing until evenly combined.
- Preheat your oven to 375°F (190°C).
- Cook the jumbo shells according to package instructions until al dente; drain and let cool slightly.
- Fill each shell generously with the creamy spinach mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed shells, ensuring they are well covered.
- Sprinkle optional dairy-free cheese on top, if using.
- Bake in the preheated oven for 20-25 minutes until heated through and bubbly.
- Garnish with fresh basil before serving and enjoy!
Notes
Soak the cashews for extra creaminess and adjust flavors to taste. Experiment with sauces for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan