Stuffed shells filled with our favorite dairy-free spinach artichoke dip. Can you guess what the secret ingredient is that I used to make the filling extra creamy and dairy-free? Vegan.
Last week, Travis informed me that stuffed shells are one of his favorite meals.
What?! Since when? I’ve never heard him say this before.
I tried to explain to him why I haven’t made them in over a year because I’m trying to cut our dairy intake. We’ve slowly been transitioning by switching over to coconut milk and almond milk for almost everything. The only aspect that’s really hard to let go of is cheese.
I still love cheese. Ugh. It’s a problem but I’m working on it.
Classic stuffed shells are filled with a creamy dreamy combination of ricotta and mozzarella cheeses. As I was thinking about it, I remembered how I had used my new favorite dairy-free substitute cashew cream in the spinach artichoke dip I made a few weeks ago.