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The major winter holidays have passed, but winter is still here. Which means that our cravings for comfort foods aren't going anywhere for a while.
Today I'd like to share with you one of our family's hands-down favorite casseroles: delicious vegan stuffed shells with cashew-almond ricotta.β
These stuffed shells are so good that I make them year round, even in the heat of the summer.
They have all components of traditional lasagna, but they're so much easier and quicker to make.
What makes them especially good is my homemade vegan ricotta.β
If you've made tofu-based vegan ricotta before but were underwhelmed by the results, you'll love my tofu-free version: it's so close in flavor and texture to the dairy ricotta that you'll do a double take.
Add to this the delicious pasta shells and marinara sauce, shredded vegan cheese on top (leave it off if you want), and you got yourself a vegan dinner like no other.
I've served these stuffed shells both to vegans and omnivores, and they've been a hit every time. Even my Italian mother-in-law has given them a thumbs-up π€©
Anyway, get the recipe here:
If you try this recipe, please let me know how it comes out! Leave a star βββββ review on the blog, tag me on Instagram β@vegan_runner_eatsβ (I'll share your post in my stories!), or hit reply to this email. |
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Best,
Alina from Vegan Runner Eats + Adventures in Vegan Living
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