Adapted from Kirsten Nunez and VegNews

Serves 4

What You Need:

1 & 1/2 cups soaked raw cashews (3-4 hours in room temperature filtered water)

1/4 cup oat or soy milk- unsweetened, unflavored

3 tablespoons nutritional yeast

1 tablespoon minced garlic

1 tablespoon lemon juice

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

2 cups baby spinach- rinsed and drained

12 jumbo pasta shells, cooked and drained

1 & 1/2 cups pasta sauce

Nutcase Vegan Hot Italian Sausage- browned in marianara sauce

3 cups marinara sauce

What You Do:

1. Preheat an over to 350 degrees

2. Into a food processor or high-powered blender, combine cashews, milk, nutritional yeast, garlic, lemon juice, salt, and black pepper. Process until blended together, pausing periodically to scrape down the sides.

3. Into a pan over low-medium heat, warm olive oil. Chop spinach and cook until wilted, approximately 5 minutes.

4. To the cashew ricotta, add mixture and stir well. Stuff the shells, top with pasta sauce and vegan cheese, and marinara sauce with Nutcase Vegan Sweet or Hot Italian and bake for 20 to 25 minutes.