i made cashew ricotta stuffed shells last night. it was yummy. and a spring minestrone soup and a salad too.
1 c. raw cashews soaked over night
1 package firm tofu (get out excess liquid)
2 tsp. dried basil (i think fresh would be awesome)
3 roasted garlic cloves
2 tsp nutritional yeast
couple drops liquid smoke
1/4 c. lemon juice
2 tsp olive oil
frozen spinach (thawed and drained)
small onion chopped
jar of tomato sauce
so drain cashews, put in food processor. add olive oil, salt and lemon juice. then i added basil garlic, yeast and liquid smoke oh and the tofu. then i tasted it. it tasted good so i added the onion and spinich. cooked the shells, put 1/2 the sauce down, stuffed the shells and topped them with the rest of the sauce. bake at 350 for 30 minutes. it was yummy!