Minggu, 16 September 2018

Vegan Butternut Squash Stuffed Shells

kode iklan
kode iklan



This recipe is loosely based on the other stuffed shell recipe that I made for this blog a few years ago. It’s been a favorite, mostly because (in my opinion) it hardly tastes vegan. The “ricotta,” – made from cashew cream, crumbled tofu, herbs, and lemon zest – is rich and flavorful. If your family is squeamish about tofu, just don’t tell them. They’ll never suspect it here.

In the spirit of fall, I stuffed my shells with roasted butternut squash. Fill them, bake, and top with dollops of the extra cashew cream, if you like.

Ingredients

  • 1½ cups cubed butternut squash
  • extra-virgin olive oil, for drizzling
  • 16 jumbo shells

cashew cream
  • 1½ cups raw cashews*(see note)
  • 1 cup fresh water
  • ....................................................
  • ......................................................
full recipe : www.loveandlemons.com




kode iklan