INGREDIENTS
8 ozs
pasta shells
1 serving
ricotta
13 gs
fresh basil
700 gs
pasta sauce
1/4 cup
dairy free milk
1
extra firm tofu
1 cup
cashews
2 tbsp
nutritional yeast
3 cloves
garlic
1 null
juice of lemon
1/2 tsp
lemon zest
2 tsp
seasoning blend
1 tsp
sea salt
1 serving
black pepper