Vegan Sweet Potato Alfredo Stuffed Shells
Brown rice pasta shells stuffed with potato, raw vegan cashew alfredo sauce and smothered in red sauce and herbs.
Servings: 5
Ingredients
- 8 oz grand shells Tinkyada
- 2 lb sweet potatoes; cubed
- 2 tbsp coconut oil
- 1/4 tsp herbs; oregano fresh, minced
- 4 cups tomato sauce
Cashew Alfredo
- 2 cups cashews; soaked 1 hour
- 1 cup water
- 1/2 lemon; juiced
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 1 tbsp rosemary
- 1/4 cup fresh parsley
Instructions
Sweet Potato Mash
- Preheat oven to 425 degrees. Convection is best but not necessary.
- Speed cubed sweet potatoes on baking sheet and how on tbsp of coconut oil and a pinch or two of salt.
- Let bake for 15-20 minutes. If the sweet potatoes are spread out in 1 layer they will cook faster.
- Done when soft and slightly browned on the outside, let cool for 10 minutes and mash together with some fresh minced herbs.
Cashew Alfredo
- Soak cashews for 1 hour.
- Blend them in a blender until smooth.
- Add in the rest of the ingredients and blend again until creamy.
Assembly
- Fill all the shells with a spoonful of sweet potato
- Add a dollop of cashew alfredo onto.
- Pour on your choice of tomato sauce.
- Freshly crack peppercorn on top.
Notes
I tend to have a heavy herb hand, adjust as needed.