8 years ago

Conchiglioni With Cashew Ricotta
[Vegan, Gluten-Free]

DK By: Deniz Kilic

Author Bio

Hi there, this is Deniz from Healthy On Green! I'm an ethical vegan who loves... Read More

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Conchiglioni With Cashew Ricotta [Vegan, Gluten-Free]

763

3-4

Dairy Free

Who doesn't love pasta? This conchiglioni is coated in a spicy tomato sauce that's spiced up with garlic, fresh basil, pepper, and dried mint. The homemade cashew ricotta is incredibly similar to the real deal.

Ingredients You Need for Conchiglioni With Cashew Ricotta [Vegan, Gluten-Free]

For the Conchiglioni:

Conchiglioni noodles (gluten-free if necessary)

For the Tomato Sauce:

2 to 3 garlic cloves (pressed or chopped)
5 tablespoons oil
1 can of tomatoes
2 teaspoons tomato paste
1 teaspoon vegetable stock powder
1 cup of puréed tomatoes
1 teaspoon of sugar
Salt
Pepper
Chili powder
Dried mint
Fresh basil

For the Cashew Ricotta:

2/3 cups and 1 teaspoon of cashews
1 tablespoon of non-dairy milk
Salt and lemon juice to taste
Some garlic powder
1 handful of spinach, washed, drained, and finely chopped

For the Almond Parmesan:

1 tablespoon almonds, ground
2 tablespoons of nutritional yeast
1/4 teaspoon salt

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How to Prepare Conchiglioni With Cashew Ricotta [Vegan, Gluten-Free]

Start by preparing the cashew ricotta. To do this, put the cashews in a small bowl, pour hot water over them, and soak for about 1 hour. Drain the nuts in a colander and mix with the non-dairy milk in a small blender to a paste (if necessary add a little bit more liquid).
Pour the pureed cashews into a larger bowl and season with salt, lemon juice, and garlic powder. Add the spinach and mix until uniform.
Cook conchiglioni in plenty of salted al dente water and then drain in a colander. While the pasta is cooking cook the tomato sauce. For this, put the garlic and the oil in a pan and sauté for a few minutes. Add the tomato paste and continue to roast while stirring constantly. Add the remaining ingredients and simmer for about 7 minutes over low heat.
Pour 3/4 of the amount of tomato sauce into a medium-sized casserole dish, sprinkle with conchiglioni and fill with cashew ricotta. Distribute the remaining sauce over the pasta shells and make sure that everything is more or less covered with sauce.
Bake in preheated oven at 350°F top and bottom heat for about 30 minutes.
Remove the casserole dish from the oven and let stand for a few minutes.
Meanwhile mix or grind all the ingredients for the almond parmesan in a small blender.
Top vegan conchiglioni with parmesan.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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