Vegan ricotta stuffed pasta shells ….. Comply with Picture & Recipe: INGREDIENTS…

Vegan ricotta stuffed pasta shells ❤️
…..
Comply with veganfeedgram 📸 Picture & Recipe: therainboweatery

INGREDIENTS
18 items of shell pasta [about 200g]

1 1/2 cups cashews, soaked for 2-Three hours
[or 5min in hot water]
1/2 cup unsweetened plant milk
2 tbsp lemon juice
2 tbsp dietary yeast
1 small cloves of garlic
salt & pepper to style

250 g frozen vegan cream spinach
[It’s frozen spinach mixed with a little vegan cream, you can also use regular spinach]
1 can of tomatoes, seasoned & reduce into items
a handful of pine nuts
vegan parmesan or any grated vegan cheese
a number of sprigs recent thyme

METHOD

Cook dinner shell pasta in line with package deal directions.

Add all elements for the ricotta cheese [cashews, plant milk, lemon juice, nutritional yeast, garlic, salt & pepper] into an excellent blender and blend till clean & creamy.

Defrost spinach.

Put the canned tomato chunks right into a casserole/oven dish.

Stuff the shell pasta with ricotta and spinach.
Put them on high of the tomato base.
High with vegan parmesan, herbs
and pine nuts.

Bake at 200C/400F for about 20 minutes.