Vegan Stuffed Shells

• 1 package (12 Oz. Size) Jumbo Pasta Shells
• 2 cups Cashews, Soaked In Water For At Least 2 Hours Or Overnight
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Sunflower Oil
• 1 whole Lemon, Zested
• 3 cloves Garlic
• 1 Tablespoon Dried Basil
• 1/2 teaspoons Dried Oregano
• 7 pieces Sun-dried Tomatoes, Not Oil Packed And Soaked In Water For About 15 Minutes
• 1/4 cups Nutritional Yeast
• 1/4 cups Almond Milk
• 1- 1/2 teaspoon Sea Salt
• 1 package (7 Oz. Size) Baby Spinach
• 32 ounces, fluid Pasta Sauce

1. In a large pot, cook your jumbo shells, drain in a colander, set aside and begin making your ricotta sauce.
2. Drain the cashews and place them into your food processor.
3. Add in the lemon juice, sunflower oil, and lemon zest and blend.
4. Next add in the garlic, basil, oregano, sun-dried tomatoes, nutritional yeast, almond milk and sea salt.
5. Blend until completely smooth.
6. Leave this mixture in your food processor.
7. Preheat the oven to 350 degrees F.
8. In a large pot, cook your spinach until it is wilted; let it cool slightly.
9. Then add it to the cashew ricotta and blend again.
10. Pour some of your pasta sauce on the bottom of a 9x14 inch casserole dish.
11. Fill your cooked shells with the spinach/cashew mixture.
12. Place them into the casserole dish side by side.
13. Once they are all stuffed and placed into the casserole dish, cover them with more pasta sauce, then cover with foil and bake at 350 degrees F for 30 minutes.

pasta shells, cashews, lemon juice, sunflower oil, lemon, garlic, dried basil, oregano, tomatoes, yeast, almond milk, salt, spinach, pasta sauce

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-stuffed-shells/ (may not work)