VEGAN RICOTTA STUFFED SHELLS

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Vegan ricotta is super simple to make and tastes great in shells, lasagna, mixed in to any pasta or rice dish… the sky is the limit! Thanks for watching! I hope you love this recipe!

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10 thoughts on “VEGAN RICOTTA STUFFED SHELLS

  1. I thought this was a how to make Vegan Ricotta, but instead you just went
    and buy stuff…. Anyways, I live in Ecuador and make everything from
    scratch…

  2. This looks so delicious! I can’t wait to try it! Question for you… is
    there anything I can sub the tahini for? Or would it be possible to leave
    it out altogether? (I’m leaving out the miso as well so I’m not sure if the
    taste will alter a lot if I omit the miso AND tahini) Thanks!

    1. Why don’t you want tahini or miso? Is it an allergy or a flavour
      preference? Since tahini is just sesame seeds, you could replace with whole
      seeds or sesame oil, although both will effect the texture/flavour. You
      could potentially replace it with a different nut or seed butter (pumpkin
      seeds, perhaps?). Miso gives a salty, umami flavour so you could replace
      with finely minced mushrooms and extra salt. Soy sauce/tamari is a pretty
      common miso sub but I don’t think that’d work well in this recipe.

    1. I’d say the majority of pasta in stores is vegan-friendly. I live in Canada
      and have gotten it from every grocery store, no problem. Save On, Whole
      Foods, Safeway, IGA, etc. Just read the ingredients and compare a few
      brands! 🙂

  3. I made this recipe yesterday for my boyfriend and my mom and everyone loved
    it! Definitely keeping this one. I doubled the recipe, so I get to use the
    vegan ricotta in plenty of other dishes too! Thanks for the nice video. I
    really love what you do!

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