Pesto Stuffed Shells with Cashew Ricotta
Ingredients
- Jumbo pasta shells, as needed
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 until smooth.
Boil jumbo pasta shells until al dente
Fill the cooked shells with cashew ricotta
Top with pesto and serve, or bake if desired
