Pumpkin and Cashew “Ricotta” Stuffed Shells

By GuidingVegan

Ingredients

• Pumpkin Ricotta Filling :
• 24 jumbo pasta shells
• Soak 3 cups cashews overnight
• 1 batch Cashew Ricotta (recipe follows)
• 1 can pumpkin puree (15 oz)
• 1/2 cup vegan mozzarella cheese (I used Daiya)
• 1 tsp fresh thyme
• 1/2 tsp fresh sage
• salt and pepper (to taste)
• Cashew Ricotta
• 2 cups raw cashews, soaked 4-6 hours
• 1/2 cup water
• 2 tbsp nutritional yeast
• 4 garlic cloves
• 1 lemon zested and juiced
• salt pepper to taste
• Sage Cream Sauce
• 1 cup raw soaked cashews
• 1 1/2 cups almond milk
• 2-3 garlic cloves
• 2 tbsp fresh sage, chopped
• 2 tbsp nutritional yeast
• salt and pepper (to taste)

Details

Servings 6
Adapted from thesweetlifeonline.com

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Prepare the jumbo shells according to packaged directions. Allow shells to cool while preparing the filling.

In a food processor blend together 4 cloves of garlic, add 2 cups cashews, water, yeast, lemon juice, salt and pepper. Blend until it resembles ricotta cheese. Transfer to a bowl and stir in pumpkin puree, cheese, herbs, salt and pepper and mix to combine. Set aside.

Sage Cream Sauce: In a high pressure blender add cashews, almond milk, garlic, yeast, salt and pepper, blend until smooth. Add sage and blend for a second.

Pour the Sage Cream Sauce into a 9x13 baking pan. Stuff shells with 2-3 tablespoons of pumpkin filling and place in the pan. Top with remaining cream sauce.

Cover with tin foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until sauce is hot and bubbly. Remove from oven and allow shells to cool slightly before serving.