Comments on: Vegan Stuffed Shells with Kale

By: Rachel C

Rachel C — Mon, 17 Nov 2025 23:39:25 +0000

Absolutely looooooved the raw ricotta!! But once cooked with the pasta, I felt like it was a little too heavy for my taste. But still very good!

By: Mary

Mary — Sat, 10 Sep 2022 16:11:20 +0000

Is this dish freezer friendly?

By: Janine

Janine — Sat, 29 Jan 2022 22:57:26 +0000

Oh my goodness, this is amazing!! Thank you so much for providing the recipe. This is a keeper for sure and I’ll be making it again!!

By: Daniela

Daniela — Wed, 24 Feb 2021 17:25:40 +0000

Gotta tell you. Your recipe is indeed the best ricotta ever. I use cashews s lot but have been looking for ways to lower the fat & up the protein. This is it —the taste is perfectly creamy with the right texture. My husband loved it! He’s a part time vegan & is very keen on dairy & that’s a big shout out to you. Can’t wait to serve it to my carnivore friends!

By: Daniela

Daniela — Sat, 20 Feb 2021 01:54:07 +0000

In reply to Abby @ The Frosted Vegan. It’s a game changer.

By: Beth

Beth — Tue, 15 Jan 2019 16:20:13 +0000

Looks delicious. Will this recipe freeze?

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 21 Apr 2018 04:27:20 +0000

In reply to Jack Smith. so happy they were a hit!

By: Jack Smith

Jack Smith — Mon, 16 Apr 2018 08:57:37 +0000

These were amazing! Makes for awesome leftovers as well

By: d

Mon, 19 Mar 2018 04:02:34 +0000

Great recipe! Didn’t have time to make the cashew cream the second time I made it, so I stuffed the shells with orange yam, mushroom and onion. Topped with some pine nuts. Love that your recipes are very adaptable.

By: Kathi

Kathi — Mon, 26 Feb 2018 03:56:45 +0000

In reply to Abby @ The Frosted Vegan. Easy to do, I boiled the cashews instead of waiting. Fabulous taste. Next time I will increase the receipe by half I guess I tend to stuff too much. But a definite keeper.