1/2 cup raw cashews
1/2 block firm tofu
2 tablespoons lemon juice
1 tablespoon nutritional yeast
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons Califia Farms Oatmilk
9oz package frozen spinach, thaw and squeeze out as much liquid as possible
16 jumbo shells (regular or gluten-free)
16oz of your favorite marinara
(optional) fresh basil, roughly chopped
(optional) dairy-free cheese, shredded
Preheat oven to 350 degrees.
Place raw cashews in a heat-safe bowl. Bring 2 cups of water to boil and pour over cashews. Let sit for 10-15 minutes (this helps them blend up more easily).
Cook shells according to package instructions, but cook about 1 minute less so they are very al dente. They will finish cooking in the oven. Remove and set on a plate to cool a bit.
Meanwhile, drain cashews and add to high-speed blender along with the tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper and oat milk. Blend on HIGH for 2-3 minutes, scraping down the sides as needed. Taste and adjust seasoning, as desired. Add additional splashes of oat milk if needed.
Pour ricotta mixture into a medium-sized bowl and mix in the spinach.
Set out a 10x7 (or similar sized) casserole dish and add your marinara sauce to the bottom. One by one, take a spoon the ricotta mixture into the shells, nestling them into the marinara sauce.
Feel free to cover with dairy-free cheese, if desired.
Cover pan with foil and bake for 30 minutes or until sauce is bubbling.
If you added cheese, remove the foil for the last 5-10 minutes to allow the cheese to melt.
Serve with fresh basil, if desired.