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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.
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Servings:
5
Author:
Amanda Nicole Smith
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.