Inspired by Simple Veganista
VEGAN RICOTTA INGREDIENTS
1 1/2 cups raw cashews, soaked
1/2 cup water
juice of 1 large lemon or 1 tablespoon apple cider vinegar
1 – 2 tablespoons nutritional yeast
1 small garlic clove
1/2 teaspoon onion powder
sea salt & cracked pepper, to taste
1 12oz package Jumbo Pasta Shells
1/4 cup fresh spinach
1/4 cup fresh basil
2 24oz bottles Tomato Sauce
Soak cashew in cool water for 2 – 3 hours, drain and rinse (this method is best for digestion). (For a quick method of soaking, let cashews sit in hot water for 5 minutes, drain, rinse and continue with recipe.)
Next, place cashews, water, lemon juice/apple cider vinegar, garlic, onion powder, salt, and pepper in a food processor/blender and blend until creamy. Place in a covered container and place in the fridge until ready to use.
Preheat over to 350.
Cook Jumbo Shells according to package instruction. Once cooked, drain well and allow shells to cool for 30 min.
Spread about half of the tomato sauce on the bottom of a glass baking dish.
Using a spoon, carefully fill each shell with Vegan Ricotta and arrange shells in a single layer on the baking dish.
Spread remaining tomato sauce on top of shells.
Spread spinach leaves over the top of the shells.
Place in the oven 20 min, or until the sauce is bubbling and the spinach has started wilting.
Remove from the over and spread basil over the top of the shells. Serve while still warm.
To make it extra healthy, you can sprinkle some hemp seeds on top!
You can use vegan ricotta for many other recipes too, including lasagna, manicotti, on crackers etc.