VEGAN STUFFED SHELLS WITH PUMPKIN AND CASHEW RICOTTA

VEGAN STUFFED SHELLS WITH PUMPKIN AND CASHEW RICOTTA

Ingredients

• 24 jumbo pasta shells

Pumpkin Ricotta Filling

• 1 batch Cashew Ricotta recipe follows
• 1 15 oz can pumpkin puree
• 1/2 cup vegan mozzarella cheese, I used Daiya
• 2-3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried sage
• salt and pepper, to taste

Cashew Ricotta

• 2 cups raw cashews, soaked 4-6 hours
• 1/2 cup water
• 2 tbsp nutritional yeast
• 2-3 garlic cloves, crushed
• 2 tsp lemon juice
• salt to taste

Sage Cream Sauce

• 3/4 cup raw cashews, soaked 4-6 hours
• 1 1/2 cups almond or soy milk
• 2-3 garlic cloves, minced
• 2 tbsp fresh sage, chopped
• 2 tbsp nutritional yeast
• salt and pepper, to taste

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare the jumbo shells according to packaged directions. Allow shells to cool while preparing the filling.
3. In a food processor blend together the ingredients for the Cashew Ricotta until it begin to resemble ricotta cheese. Transfer to a bowl. Add pumpkin puree, vegan cheese, garlic, dried herbs, salt and pepper and mix to combine. Set aside.
4. To make Sage Cream Sauce blend cashews with 1 cup of soymilk in a high-powered blender until completely smooth. Transfer to a bowl and whisk in remaining ingredients.
5. Pour half of the Sage Cream Sauce into a 9x13 baking pan. Stuff shells with 2-3 tablespoons of pumpkin filling and place in the pan. Top with remaining cream sauce.
6. Cover with tin foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until sauce is hot and bubbly. Remove from oven and allow shells to cool slightly before serving.

https://www.mydarlingvegan.com/pumpkin-and-cashew-ricotta-stuffed-shells/

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