Vegan Ricotta Stuffed Shells
Ingredients
- 25 uncooked jumbo pasta shells
- 1 (14 ounce) package of firm tofu
- 1 cup raw almonds
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/4 tsp pepper
- 3 cups chopped spinach
- 1/2 cup unsweetened almond milk
- creamy pumpkin sauce
- 1 small sugar pie pumpkin or butternut squash
- 1/4 cup raw cashews
- 1 cup unsweetened almond milk
- 1/2 cup filtered watered
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup nutritional yeast
- 1 1/2 tbsp tomato paste
- 1 tsp garlic powder
Preparation
Preheat oven to 400 degrees f
Cook the pasta according to the package directions, drain and set aside
Cut the pumpkin in half, de-seed and carefully cut skin off
Cut into chunks, place the pumpkin on a baking sheet lined with parchment paper and bake for 25 minutes
Ricotta:
Mean while bring a small pot of water to a boil
Place your raw almonds into the boiling water
Let boil for 2 minutes
Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them
Blot the almonds dry with a paper towel
Use your fingers to gently squeeze the almonds and loosen the skin from them
Set skinless almonds in a bowl and set aside
Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain
In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper
Blend for 1-2 minutes or until there is no chunks
Mixture will look lumpy and that is okay! add more almond milk if needed
In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down
Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well
