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Vegan Stuffed Shells With Cauliflower Ricotta

Sophia DeSantis
  • 65 minutes
  • Serves 5

INGREDIENTS

20

jumbo shells

1 cup

raw cauliflower ((cut into small enough pieces to fill the cup))

1/2 cup

raw cashews ((see note))

1/2 cup

raw almonds ((see note))

1/2 cup

unsweetened cashew or almond milk ((or use low sugar Silk Protein Nutmilk for a higher protein meal))

1/2 cup

veggie broth (, low sodium if needed)

4 cloves

garlic

1/2 tsp

sea salt

1/4 tsp

ground black pepper

1 cup

fresh spinach

8 cloves

garlic (, chopped)

19 tbsp

veggie broth (, low sodium if needed (1 cup plus 3 tablespoons, see note))

56 oz

diced fire roasted tomatoes ((two 28 ounce cans))

1 cup

fresh basil (, chopped )

2 tsp

sea salt

1/2 cup

raw almonds

2 tbsp

raw cashews

2 tbsp

hemp seeds

1/4 tsp

sea salt ((add up to 1/4 teaspoon more if needed))