8/4/2023 0 Comments Vitamix cashew ricottaTransfer them to a blender or a food processor, add the lemon juice and one teaspoon of salt. Next make the cashew cheese by draining and rinsing the cashews. Strain the shells, rinse with cold water (so that they don’t stick together) and set aside. It’s good to have extra in case some break. It should make more than 21 shells but that’s okay. Cook the box of jumbo shells as directed. Start by bringing a large pot of salted water to a boil. If you have any ideas, please let me know! I’m thinking lasagna is next on the list. In the meantime, I’ll be experimenting with different things that I can put the cashew ‘ricotta’ and spinach mixture in. If you’re still looking for a vegetarian or vegan meal that you can prep for the holidays then I highly recommend giving these a try. It’s seriously hard to tell that it’s not the real thing! The creamy cashew ‘ricotta’ pairs perfectly with the fresh garlic, spinach and seasonings. We were blown away by how delicious these were, especially considering that they’re entirely plant-based. You can also prep them a day in advance and then just wait to bake them until everyone is ready to eat. The last step is to top them with marinara sauce and a sprinkle of breadcrumbs, then cover and bake in the oven for about 35 minutes. Then you combine that in a bowl with spinach, fresh garlic, basil and oregano, stir everything together and stuff it into the cooked shells. The best thing about this version is that of course it’s much healthier, but also that they’re incredibly easy to make.Īll you have to do is soak the cashews in a shallow bowl with water for at least 6 hours (I usually let them sit overnight), strain the excess water and place them in a blender with fresh lemon juice and sea salt, then blend until a smooth texture forms, almost like a ricotta cheese. So instead, I decided to create a plant-based version inspired by her delicious shells made with raw cashews in place of the ricotta cheese. I would never try to imitate her recipe because I know what makes them so good is the love she puts into them. Unfortunately we haven’t traveled back home to Florida for Christmas in several years so it’s been quite a while since I’ve had them. My grandmother has made them for as long as I can remember and every year there’s nothing I look forward to more. I know a lot people go crazy over meat for the holidays but in my family, it’s all about the stuffed shells. Suitable for vegans and can be prepped a day in advance to help save time! Cashew ‘Ricotta’ and Spinach Stuffed Shells- an elegant and delicious plant-based meal that everyone will love.
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