Cashew Ricotta Stuffed Shells
I love most Italian dishes, but jumbo stuffed shells have always been my favorite! So you know I had to veganize it!
This recipe includes a double whammy, because you can use this ricotta recipe for lasagna, a spread for crackers, the possibilities are endless!
Ingredients:
*1 block medium firm tofu
*1 cup raw cashews
*1 box of jumbo shell pasta
*1 can/jar of marinara or your fave dairy free pasta sauce
*2 tbsp lemon juice
*2 tsp minced garlic
*3 tbsp nutritional yeast
*1 1/2 tsp Italian seasoning (or you can add fresh chopped basil, oregano, and parsley!)
*salt/pepper
*1 tbsp olive brine
*1 tbsp Olive Oil
*1/4 unsweetened almond milk
The spice measurements are estimates since I just tossed in spices until I thought it tasted good, so experiment with it and put in the amounts you like! Remember to add in small increments, because you can't remove any once it's been added!
Directions:
1. Bring a large pot of water to a boil and add the shells. Cook until Al Dente (still a little bit firm, but plyable)
2. Bring a small pot of water to a boil and add the cashews. Boil for 10 minutes.
3. Press and drain the tofu (place tofu on a plate and put something heavy on top like a cast iron pan and let sit for 10-15 minutes)
4. Strain the cashews. Place the cashews, tofu, all the spices. lemon juice, almond milk, olive oil, and olive brine in a high powered blender or large food processor (if you have a small food processor, just put everything in a bowl and do a little at a time until you've done it all, then combine it all together). Blend until smooth.
5. Preheat oven to 375
6. Using a small spoon, stuff each shell with the ricotta and place in a 9x13 baking pan.
7. Pour the sauce over the pasta and cover with foil. Bake in the oven for 20 minutes.
8. Serve!
I know I use the word "delicious" a lot, but these are DELICIOUS! They're packed full of protein (because of the tofu and cashews) and they're sure to please everyone! Even my 2-year-old loves these! No one will even know that you didn't use dairy ricotta! They're really that good, you guys! Now, go make these!
Keep cooking, friends!
-Kristin
