16 Jumbo egg-less shells

1 jar of RAO’s Cabernet marinara sauce (or you can make your own)

1.5 cups cashews

2 cloves garlic

2 tablespoons lemon juice

1 tablespoons white vinegar

1/4 cup water (just enough to get the blade going)

salt, pepper to taste

1/2 cup crumbled firm tofu

1/4 cup fresh oregano

1/4 cup spinach

1/4 cup chives

1/4 cup arugula

1/2 teaspoon red pepper flakes


‍Preheat: 350

Instructions: In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking. Scoop cashew cream into a medium bowl and add the crumbled tofu, oregano, spinach, chives, arugula, red pepper flakes, and another few pinches of salt & pepper. Stir & taste. Cook your shells in salty water until al dente. Prepare a baking dish with a good slathering of marinara at the bottom. Scoop a few tablespoons of filling into each shell, place them into the baking dish. Top each with a generous spoonful of marinara and a drizzle of olive oil. Bake for 25 minutes.

Kayla Jacob

Personal Chef

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