Vegan stuffed shells filled with our favorite super creamy dairy-free spinach artichoke dip. Try not to eat all the filling before you stuff the shells, it’s addicting! Vegan.
Last week, Travis informed me that stuffed shells are one of his favorite meals.
What?! Since when? I’ve never heard him say this before.
Classic stuffed shells are usually filled with a combination of ricotta and mozzarella cheeses. We don’t eat dairy anymore so that’s a no-go.
Light bulb!! Travis loves my vegan spinach artichoke dip! That would be the perfect filling for vegan stuffed shells!
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My vegan spinach artichoke dip is so creamy because of the cashew cream it’s made with. The cashew cream is so simple to make and it makes everything so rich and creamy!
I didn’t tell Travis that I changed up the recipe and that his beloved stuffed shells didn’t have any cheese in them because I wanted to see if he could taste a difference.
After he ate a few bites, I asked Travis what he thought. Did he notice anything different about these vegan stuffed shells with cashew cheese?
He narrowed his eyes at me and I could practically see his mind racing trying to figure out what I had hidden in his food. He said he didn’t tell any difference! He didn’t even realize that these vegan stuffed shells were dairy-free! I was so excited!!
We both agreed this is the best stuffed shells recipe ever! It’s definitely going into our monthly meal rotation and it earned a spot in my “keepers” recipe box!
I hope you give this easy stuffed shells recipe a try! The vegan stuffed shells filling is so creamy and I love the big chunks of artichokes and extra spinach. Seriously, it’s so delicious! You won’t even miss the cheese. Pinky promise. Plus, this version is so much healthier for you than the cheese filled recipe.
How Do You Make Stuffed Shells?
It’s so so so easy!
There’s very little prep work because I use shortcuts like jarred (or canned) artichoke hearts, frozen spinach (no washing, drying, or chopping) and cashews that you don’t have to soak (You can if you want to but it’s not required if you have a high-powered blender– read this post to see which blender I think is the best).
While you make the spinach artichoke dip, boil the shells, stuff them with the dip, and then bake em’ until wamr and toasty!
Related Easy Vegan Dinner Recipes
Vegan Italian Lentil Quinoa Meatballs
Vegan creamy broccoli cheese soup
Healthy (vegan) macaroni and cheese
Can You Freeze Stuffed Shells?
Yes, you definitely can freeze these stuffed shells! Prepare the stuffed shells in a freezer-safe casserole dish and follow all the steps but don’t bake it. When you’re ready to eat the vegan stuffed shells, you can bake them right from the freezer. Just make sure the casserole dish you use is freezer-friendly before taking it from freezer to oven. Also, you may need to bake it a little bit longer. When the stuffed shells are hot and bubbly, it’s time to eat!
If you’ve tried these vegan stuffed shells with spinach and artichoke dip or any other recipe on my blog, please remember to rate the recipe and let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegan recipes + our monthly trips to Disney World!
Vegan stuffed shells filled with our favorite super creamy dairy-free spinach artichoke dip. Try not to eat all the filling before you stuff the shells, it’s addicting! Vegan.
Entree
American
vegan, vegan stuffed shells
- Preheat the oven to 400 degrees.
- Prepare spinach artichoke dip according to my recipe. Find that recipe here. While you’re making the dip, boil the shells. Drain the shells and set them aside to cool until you can handle them.
- You can either spoon the filling into the shells or put it into a gallon Ziploc bag, cut the tip off, and pipe the filling into the shells.
- Put a 3-4 Tbsp of marinara sauce in the bottom of a 9×11 oven-safe casserole dish and spread it evenly around. Place the stuffed shells into the casserole dish. Top with the remaining marinara sauce. Cover with parchment paper or foil and bake for 20-25 minutes or until hot and bubbly.
What’s your favorite side dish to serve with vegan stuffed shells? Let me know in the comments!
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Article source: http://www.staceyhomemaker.com/dairy-free-spinach-artichoke-dip-stuffed-shells/
