Vegan Stuffed Shells

In a large pot, cook your jumbo shells, drain in a colander, set aside and begin making your ricotta sauce.

Drain the cashews and place them into your food processor. Add in the lemon juice, sunflower oil, and lemon zest and blend. Next add in the garlic, basil, oregano, sun-dried tomatoes, nutritional yeast, almond milk and sea salt. Blend until completely smooth. Leave this mixture in your food processor.

Preheat the oven to 350ºF.

In a large pot, cook your spinach until it is wilted; let it cool slightly. Then add it to the cashew ricotta and blend again.

Pour some of your pasta sauce on the bottom of a 9×14 inch casserole dish.

Fill your cooked shells with the spinach/cashew mixture. Place them into the casserole dish side by side. Once they are all stuffed and placed into the casserole dish, cover them with more pasta sauce, then cover with foil and bake at 350ºF for 30 minutes.