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5 from 1 vote

Vegan Cheesy Sun-Dried Tomato Shells

Cheesy, creamy and so comforting. These shells are sweet, salty and incredible.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Servings: 6
Calories: 462kcal
Author: Lauren Boehme Hartmann

Ingredients

  • 1 Cup Raw cashews, soaked*
  • 1 Cup Non-dairy milk, unsweetened I used oat milk
  • 1 Jar(8oz.) Sun-dried tomatoes in oil
  • 1 Shallot, diced
  • 6 Cloves Garlic, chopped
  • 1 teaspoon Italian seasoning
  • Pinch of Red pepper flakes
  • 4 Cups Water
  • 16 Ounces Pasta shells, medium or large
  • 1/2 Cup Vegan Parmesan, I used Violife
  • 1 teaspoon Lemon juice
  • Salt and Pepper to taste
  • Fresh basil for topping

Instructions

  • After you have soaked your cashews, drain them and add them to a blender. Then add the non-dairy milk and a pinch of salt and pepper.
  • Blend on high, scraping down the sides as needed until it is completely smooth. It may take a few minutes depending on your blender. Set aside.
  • Now, take 2 Tablespoons of the oil from the sun-dried tomato jar and add it to a large pot. Heat on medium high.
  • Add the shallots and garlic and sauté, reducing heat as needed, until the shallots are translucent. About 2-3 minutes.
  • Then add the Italian seasoning, red pepper and a pinch of salt and pepper. Stir and sauté for another minute.
  • Now, add the water and bring it to a simmer.
  • Add the pasta and make sure it is as submerged in the water as possible. Cover and simmer, stirring occasionally to make sure it is evenly cooked. Simmer for about 12-15 minutes, Check your package for timing, and simmer until the pasta is al dente.
  • Once the pasta is cooked, the water should be absorbed. Put the heat on low. Then pour in the cashew cream you made, the vegan Parmesan, lemon juice. Stir to combine.
  • Take the tomatoes out of the remaining oil. Then, chop the sun-dried tomatoes, and add them to the pot. Toss to combine.
  • Season with a few pinches of salt and pepper. Taste and adjust seasoning.
  • Serve immediately with extra Parm and fresh basil!

Notes

*You can soak the cashews in room temperature water for 8 hours-overnight. Or boil them for about 15-20 minutes. 

Nutrition

Calories: 462kcal | Carbohydrates: 69g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 169mg | Potassium: 371mg | Fiber: 4g | Sugar: 7g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 197mg | Iron: 3mg