Since Chelsea became a vegan a few years ago, we’ve made it a mission to find as many great eateries in and around the city that we can find. And in a city like New York, this has not been difficult.
One ingredient I’ve found that appears often on the menu is “vegan ricotta”. My curiosity got the best of me recently and I decided to research how to make it for myself. Chelsea loves my stuffed shells, and I loved the idea of re-creating a vegan version for her.
Well, turns out this is one of the easiest things I’ve ever made.
Like, two-ingredient easy, requiring nothing more than a whir in the food processor and presto! Creamy, spreadable, delicious VEGAN ricotta.
I used my favorite shells recipe and dropped off two pans.
And they were declared delicious. Not “good for a vegan dish” delicious, but “as good as the original” delicious.
I kept the ricotta plain for this recipe but you can add whatever herbs and spices you like. Think crostini, lasagna, eggplant rollatini – sky’s the limit!
1/2 package jumbo shells (about 6 ounces)
1 recipe vegan ricotta (recipe below)
1/2 cup vegan parmesan
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
2 – 4 tablespoons almond milk (optional)
8 ounces vegan shredded mozzarella, divided (we like Daiya)
1 jar marinara sauce (we like Rao’s)
Pre-heat oven to 350. Spread a little sauce in the bottoms of two 8 x 8 (or one 9 x 1 3) pans.
Place two quart-size ziploc bags into tall plastic containers (take-out soup containers work great here). Fold the tops over the edges of the containers; set aside.
Prepare pasta according to package directions, rinse with cold water and drain.
While water is boiling, combine ricotta, parmesan, parsley, spices and 1/2 the mozzarella in a large bowl. Add milk as needed, a tablespoon at a time, until the desired consistency is reached.
Divide the cheese mixture evenly between the two ziploc bags. Remove the bags from the containers and seal. Snip a 1” opening in the corner of one bag and fill the shells, placing them into your prepared pan(s). Repeat with remaining cheese mixture and shells.
Cover shells with remaining sauce and sprinkle with the rest of the mozzarella.
Bake uncovered for 30 minutes. Serve immediately or cover tightly and store in the fridge or freezer (if freezing, defrost in fridge overnight prior to reheating).
2 cups raw unsalted cashews
2 tablespoons fresh lemon juice
pinch of salt
Soak the cashews overnight in a bowl of water. Rinse and drain.
Place in a food processor with the lemon juice and salt and blend till smooth (scraping down the sides of the bowl as needed). Transfer to a small bowl and keep covered, in the fridge, till ready to use.
This delicious recipe brought to you by Sheri Silver
All the vegan recipes? Right here!