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Cashew-Ricotta Stuffed Shells

Cashew-Ricotta Stuffed Shells are the ultimate comfort, guilt-free and cruelty-free indulgence!


-2 cups raw cashews, soaked at least 2 hours, (overnight is best)

-2 garlic cloves

-2 tbsp lemon juice

-1/4 cup of almond or hemp milk

-1 tbsp. Maple syrup

-1/2 tbsp dried basil

-1 tsp. Onion powder

-1 tsp. Black pepper

-1/2 tsp. Salt

-sprinkle of crushed red pepper

-1 tsp oregano


1. add all cashew-ricotta ingredients to food processor

2. process until smooth. *if it is too dry, add a little more milk. takes about 3-5 minutes to fully process.

3. store in fridge to cool


Stuffed Shells


-Jumbo Shells (about 25, one bag)

-2 (25oz.) jar marinara sauce (can use one if you don’t like a lot of sauce)

-1/2 cup chopped broccoli (chop tiny)

-Cashew ricotta

1. Preheat oven to 375. Boil the shells until cooked (mine took about 12 min.) In a separate pot, boil broccoli until soft.

2. Strain the shells and rinse with cold water so they don’t stick. Mix the broccoli into the ricotta.

3. Pour sauce into the 9X13 pan (just to cover the bottom) Fill the shells with the ricotta broccoli mix and place in pan. Pour remainder of sauce onto stuffed shells.

4. Put the shells into the oven for 25 minutes and ENJOY! 🤗



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