Comments on: Vegan Stuffed Shells with Pumpkin and Cashew Ricotta

By: Jennifer

Jennifer — Sat, 06 Nov 2021 18:31:31 +0000

We had a pumpkin left uncarved from Halloween, so we roasted it in the oven and used it in place of the canned pumpkin purée. Unfortunately, I didn’t have enough cashews to make the sage sauce, so I went with Rao’s classic tomato sauce. I wasn’t sure how the two would complement each other. Wow! These were absolutely delicious! Even my 100% Sicilian husband loved them. I will definitely make these again with the sage cream sauce. What a lovely recipe. Thank you!

By: Crissy

Crissy — Sat, 27 Mar 2021 05:12:33 +0000

Absolutely gorgeous. Can’t wait to try.

By: Isabelle

Isabelle — Thu, 26 Nov 2020 19:39:48 +0000

These are sooo delicious! This is my second time making them and are a perfect side dish for Thanksgiving.

By: Sarah McMinn

Sarah McMinn — Mon, 27 Jan 2020 15:34:14 +0000

In reply to Aleshia. Yes, that would be fine.

By: Aleshia

Aleshia — Sat, 25 Jan 2020 16:29:47 +0000

I am making this today and wondering if coconut milk could be substituted for the soy milk any thoughts?

By: Sarah

Sarah — Tue, 22 Oct 2019 17:29:08 +0000

In reply to Cheryl. Yes, that should work.

By: Cheryl

Cheryl — Sun, 20 Oct 2019 12:23:33 +0000

Can you use chickpea pasta noodles and bake like a ziti, instead of the shells ?

By: Koneko

Koneko — Wed, 24 Jul 2019 18:41:43 +0000

A wonderful fall recipe. It's great because I like cashews..

By: Laura

Laura — Sat, 12 Jan 2019 20:32:36 +0000

In reply to Amber.

It is a bit of a different flavor but I would highly recommend adding some dill instead of the sage

By: Allie

Allie — Sun, 25 Nov 2018 23:51:51 +0000

Seriously incredible. Brought this to Thanksgiving for my non-vegan family and everyone was so impressed. I had a pumpkin ravioli years ago that I've always craved, and this was everything I've been wanting and more! I will be making this again and again I'm sure of it. Thank you!

By: Laurie

Laurie — Mon, 05 Nov 2018 20:34:40 +0000

I made these yesterday for my husband. They were really good! I used oatmilk instead of soy milk. I am not sure what difference this made. I found the sauce so rich and even a bit sweet! I am really impressed (with the recipe and myself )!! Thank you!

By: Sarah

Sarah — Mon, 05 Nov 2018 19:38:11 +0000

In reply to Sherri Howard.

1 batch of cashew ricotta. Here's the link: https://www.mydarlingvegan.com/cashew-ricotta-cheese/

By: Sherri Howard

Sherri Howard — Sat, 03 Nov 2018 15:00:11 +0000

How many cashews do you use? Recipe doesn’t say...

By: Sarah

Sarah — Tue, 30 Oct 2018 17:15:21 +0000

In reply to laurie. I would suggest adding a little red pepper flakes. Let us know how it goes!

By: laurie

laurie — Mon, 29 Oct 2018 17:53:35 +0000

could you add something to add a liitle spice/kick? Or do you think that would throw this off? What would you suggest?

Thank you, I can't wait to try this for my vegan husband!

By: Kathleen @ Produce On Parade

Kathleen @ Produce On Parade — Wed, 26 Sep 2018 18:28:16 +0000

This is genius. I have such trouble finding those large shells though! They are so much easier than the manicotti shells 🙂 What a wonderful fall recipe. Pumpkin + sage <3