These creamy tomato shells are ultra indulgent tasting, and completely dairy free.

If you’re new to plant based eating, it can be intimidating at first.

But easy recipes like this one are guaranteed to not only please your palate but encourage you to find more ways to eat plant based!

For this recipe, I used Silk Original almondmilk for the rosy cream sauce.



  • 1 lb whole wheat shell pasta
  • 25 oz garlic flavored pasta sauce
  • 5 cloves of garlic, minced
  • 1 small onion, diced
  • 1 cup (roasted salted) cashews
  • 2/3 cup Silk Unsweetened Original Almond Milk
  • salt and pepper, to taste
  • chopped parsley, for serving


  1. Cook pasta according to package instructions 
  2. Saute garlic and onion on medium high heat with 1/2 teaspoon of olive oil
  3. Saute mixture for 8 - 10 minutes, or until onion is translucent
  4. Add almond milk, cashews, and garlic/onion mixture to a food processor or high speed blender
  5. Blend until smooth
  6. Once pasta is finished cooking, drain and return to the pan
  7. Add pasta sauce and cashew cream mixture and stir over low heat until hot
  8. Salt and pepper to taste (I used 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper)
  9. Serve garnished with fresh parsley
VEGAN CREAMY TOMATO SHELLS VEGAN CREAMY TOMATO SHELLS Reviewed by maxicode on August 18, 2018 Rating: 5
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