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?Pesto shells filled with cashew ricotta?Have a lovely Friday friends. I hope you’ve recovered from Halloween.?Happy World Vegan Day.
?Recipe cashew ricotta: blend on high until smooth like consistency of ricotta: 2 cups soaked cashews (soaked overnight or in boiling water 1 hour and drained), juice of 2 lemons, 3 minced garlic cloves, (optional: 1 tbsp dried basil, 1 tbsp dried oregano), salt to taste.
?Recipe pesto: blend in high: 2 minced garlic cloves, 1/2 cup walnuts, 2 cups fresh basil leaves, 1/4 cup extra-virgin olive oil, 1/4 cup water, 1 tbsp lemon juice, 3 tbsp nutritional yeast, pinch salt or to taste.
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