Pesto shells filled with cashew ricotta
Ingredients
Cashew ricotta
- 2 cups soaked cashews (soaked overnight or in boiling water for 1 hour and drained)
- juice of 2 lemons
- 3 minced garlic cloves
- optional 1 tablespoon dried basil
- optional 1 tablespoon dried oregano
- salt to taste
Pesto
- 2 minced garlic cloves
- 1/2 cup walnuts
- 2 cups fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- 1 tablespoon lemon juice
- 3 tablespoons nutritional yeast
- pinch salt or to taste
Preparation
Blend the cashew ricotta ingredients on high until smooth, like the consistency of ricotta
Blend the pesto ingredients on high
