Vegan Stuffed Shells

frommybowl.com

Barb

subheading: FOR THE STUFFED SHELLS:

8 ounces jumbo pasta shells gluten-free or regular

Vegan Ricotta below

6 ounces frozen spinach thawed and drained; optional

½ cup loosely packed fresh basil chopped

25 ounce jar pasta/marinara sauce of choice

½ to 1 cup dairy-free parmesan optional

subheading: FOR THE VEGAN RICOTTA:

1 block organic firm or extra firm tofu

1 cup cashews soaked for at least 4 hours

2 tablespoons nutritional yeast

3 to 5 cloves of garlic

Juice of 1 small lemon

½ teaspoon lemon zest about ½ small lemon

2 teaspoons Italian seasoning blend

1 teaspoon kosher salt

Freshly ground black pepper to taste

Directions at frommybowl.com

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