Pumpkin and Cashew Ricotta Stuffed Shells

• Vegetarian

• Produce

  • 6 Garlic clove
  • 1 can Pumpkin puree
  • 1/2 tsp Sage, dried
  • 2 tbsp Sage, fresh
  • 1 tsp Thyme, dried

• Refrigerated

  • 1 1/2 cups Almond or soy milk

• Condiments

  • 2 tsp Lemon juice

• Pasta & Grains

  • 24 Pasta shells, jumbo

• Baking & Spices

  • 4 tbsp Nutritional yeast
  • 1 Salt
  • 2 Salt and pepper

• Nuts & Seeds

  • 2 3/4 cups Cashew, raw

• Dairy

  • 1 batch Cashew ricotta
  • 1/2 cup Mozzarella cheese, vegan

• Liquids

  • 1/2 cup Water

Found on mydarlingvegan.com