Vegan Spinach & Cashew Cheese Stuffed Shells (Creamy, Comforting, & Easy!)

If you love cozy Italian food… listen up!

These Vegan Spinach & Cashew Cheese Stuffed Shells are so rich, creamy, and satisfying that you’d never guess they’re completely dairy-free. As someone who grew up on Italian cooking, I can confidently say this dish can stand proudly beside any traditional stuffed-shell recipe. The homemade cashew ricotta is velvety and flavorful, the spinach adds a beautiful pop of color and nutrients, and the marinara ties everything together in that warm, comforting way only Italian food can.

The best part? You can make this recipe two ways:

✔ the classic stuffed shells version or

✔ my original lasagna roll-up version, which tastes just as delicious and looks beautiful on a dinner table.

Use your favorite store-bought marinara to keep things quick — or make your own if you have a family sauce you love. Either way, this plant-powered pasta bake is pure comfort.

Spinach & Cashew Cheese Stuffed Shells or Lasagna Roll-Ups

Makes: About 16 stuffed shells or ~18-20 lasagna roll-ups

(Double everything for a crowd!)

Ingredients

Choose Your Pasta

Option 1: Jumbo Shells

• 1 box jumbo shells (You’ll use ~16 shells; cook the whole box in case a few break.)

Option 2: Lasagna Noodles (my original method! See video below.)

• 8-oz box lasagna noodles, cooked

  Tip: Noodles with ruffled edges roll beautifully.

Veggies

• 1 Tbsp olive oil

• ½ cup chopped yellow onion

• 3 garlic cloves, minced

• 3 packed cups fresh spinach or kale

• ½ cup fresh basil, chopped

• Optional toppings: vegan parmesan, crushed red pepper, extra basil

Cashew Cheese

• 1 cup raw cashews, soaked in hot water for 15 minutes, drained (no need to soak if you're using a high-speed blender)

• ¼ cup unsweetened plant-based milk, plus more as needed (see directions below)

• 1 Tbsp mellow white miso

• ¼ tsp sea salt (optional — add after tasting)

• ¼ cup chopped green onion

Sauce

• 1 (28-oz) jar marinara sauce

Instructions

Preheat + Cook Your Pasta

1. Preheat the oven to 350°F.

2. Bring a large pot of salted water to a boil.

3. Cook either: Jumbo shells until al dente or Lasagna noodles until just tender

4. Drain, rinse under cold water, and separate them to prevent sticking. It may be helpful to lay them out on a clean surface.

Sauté the Aromatics

1. Heat olive oil in a medium pan over medium heat.

2. Add yellow onion and garlic and sauté for 3–4 minutes, until onions are translucent.

3. Transfer to a bowl and set aside.

Cook the Greens

1. In the same pan, add a splash of water or veggie broth.

2. Add spinach or kale and cook until wilted, 2–3 minutes.

3. Transfer to a separate bowl and set aside.

Make the Cashew Cheese

1. Add to a food processor or blender:

   • soaked and drained cashews

   • plant-based milk

   • sautéed onion + garlic

   • miso

2. Blend until creamy. Taste, then add salt if needed.

3. If too thick, add 2 Tbsp plant milk at a time until the texture resembles ricotta.

4. Remove blade if using a food processor, transfer to a medium bowl and stir in green onion.

Assemble

Option 1: Jumbo Stuffed Shells

1. Spread a thin layer of marinara in a 9x13" baking dish.

2. Spoon cashew cheese into each shell.

3. Add a spoonful of cooked spinach/kale.

4. Arrange shells side by side in the dish.

Option 2: Lasagna Roll-Ups

1. Lay the cooked lasagna noodles flat in a 9x13" baking dish.

2. Cut each noodle in half crosswise so you end up with two shorter, wide noodles.

3. Spread a layer of cashew cheese over one end of each noodle (leaving the other end clean makes rolling easier).

4. Add a thin layer of spinach/kale on top of the cashew cheese.

5. Starting from the cheese-covered end, roll each noodle tightly toward the clean end.

6. Place the rolls seam-side down in the baking dish coated with a layer of marinara.

Bake

1. Pour your desired amount of marinara sauce evenly over the shells or roll-ups (if you like it saucy add more or reserve some for after baking).

2. Bake uncovered at 350°F for 20 minutes.

3. Remove from oven and sprinkle with chopped basil.

Serve

Top with vegan parmesan, crushed red pepper, and extra basil. Serve warm and enjoy every creamy, cozy bite.

Plant-Based Comfort In Every Bite

These Spinach & Cashew Cheese Stuffed Shells are proof that plant-based comfort food can be every bit as rich, cozy, and satisfying as the classics — without an ounce of dairy.

They’re creamy, flavorful, easy to make, and always a crowd-pleaser.

If you make this recipe, I’d love to hear how it turned out! Tag me @purely__planted on Instagram or comment on the YouTube video below so I can celebrate your delicious creation — and let me know what fun fillings you try next!

Nutrition Information

Per serving (4 servings): 375 calories, 43 grams carbohydrates (37 grams net carbohydrates), 6 grams fiber, 12 grams protein, 20 grams fat, 767 milligrams sodium

Good source of vitamin B2, vitamin B5, vitamin C

Excellent source of vitamin B1, niacin, vitamin B6, folate, vitamin A, vitamin E, vitamin K, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc