Bring a small pot of water to boil. Add cashews. Boil for 5 minutes. Drain, and set aside.
Step 2
Bring a large pot of water to boil. Salt the water to taste. Add jumbo shells, and cook until al dente. Drain, rinse, and set aside.
Step 3
Add cashews to food processor. Add water, vinegar, nutritional yeast, garlic, onion powder, salt and pepper. Pulse until smooth. Add the spinach to the food processor.
Step 4
In a medium saucepan heat the crushed tomatoes on medium-low heat. Whisk in the Italian seasoning, salt and pepper.
Step 5
Add tomato sauce to the bottom of a baking dish. Stuff shells with ricotta filling. Place the shells in the baking dish on top of the marinara.
Step 6
Top the shells with the remaining marinara sauce. Bake for 20-25 minutes. Allow to cool slightly before serving.
I'm a plant-based vegan married to a meat eater with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen.