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
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full recipe : www.loveandlemons.com