- 2 cups raw cashews (soaked in water*)
- 2 lemons
- 1 teaspoon salt
- 16 ounces frozen spinach (defrosted)
- 3 garlic cloves (minced)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 21 jumbo shells
- 25 ounces marinara sauce
- 1/4 cup fresh parsley (whole wheat panko breadcrumbs +, for topping)
PER SERVING *
|Calories110Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Bonnie Taylor 5 days ago
I enjoyed this recipe. I recommend using less spinach because it took over the filling. I’ll eat it Vegan style but if I make it again I’ll pair it with some chicken for my girlfriend lol. I seen someone say they added nutritional yeast for a more cheesy feel, I would probably try that too
Christine 30 Jul
It’s great -I added some nutritional yeast too for a more cheesy taste.
Taylor McAnnally 25 Jul
This was surprising very good! I think there was a bit too much spinach for my liking, but still an excellent dish
Nikol Keren Yakovlev 13 Jul
it was sooo yammy and good
AwesomeChef 14 Jun
Exceptionally tasty! Didn’t miss the cheese at all.
Susan Asistores Molnar 22 May
Very tasty - would definitely make it again.
jasso 6 May
Very good. Non plant base eaters said it was really tasty.
Elle 9 Apr
Awesome! My family really loved this recipe! I used 1 1/2 lemons
michelle 31 Mar
Loved it, tasted just like regular stuffed shells with ricotta. Will definitely make again
Peggy 3 Mar
Good recipe. But I only had enough ricotta to stuff 15 shells and at the end, I was taking stuffing out of the first shells to make it go farther. I think next time I’ll skip the shells and use the ricotta for lasagna.
Julie Ahasay 5 Feb
Great recipe. I added some nutritional yeast to the cashew cheese mixture for some extra richness. I’ll be making this many times.
Dani 23 Jan
Delicious! We only used 1 lemon instead of 2. Good decision- great recipe!
Tina 23 Dec 2017
Absolutely the easiest thing to make and most definitely the most delicious!
Jess 21 Dec 2017
SO yummy! I ended up using roasted cashews and only soaked them for three hours (at room temperature) and they still turned out great!
Vanessa Williams 15 Dec 2017
Turned out great! Such a hearty guilt free meal
Alexa 30 Nov 2017
Excellent receipe!! Will definitely make it again and again!!
Aurion 25 Oct 2017
This recipe is PHENOMENAL😋 I didn’t soak the cashews for the full 6 hrs due to a time crunch, but it still came out delicious.
Janae Daugherty 22 Sep 2017
It’s delicious. You really wouldn’t know it’s vegan. You can’t even tell it’s made with cashews. Will definitely make this again.
Eve Davignon 8 Sep 2017
So good! On va refaire cette recette c'est sur!
Shayla Baraniuk 20 Aug 2017
Delicious would definitely make it again
Rebekah 10 Aug 2017
This was so freaking good....you will never be disappointed
Todd Miller 1 Mar 2017
Loved it. Easy to make, and has a rich, creamy taste. I added parsley to the mixture, which gives it a fresh taste, and also topped it with vegan parmesan.
Graeme G. 29 Jan 2017
Loved it, So simple to make and an enjoyable entrée to start any dinner without overpowering the main course.
Katie W. 23 Apr 2016
This recipe turned out really well. Everyone loved it! The recipe made 21 jumbo shells for me. I was questioning the lemon, but it worked perfectly with the ricotta.