I am impressed with how good this tasted! The “ricotta” is made, once again, from our dear friend…TOFU. The only thing not vegan in this are the shells, so keep that in mind in you’re going all vegan with this.
The only thing I would change would be that I would do a marinara sauce instead of the cashew cream. Just a personal preference, but overall, I would do this again. Hubby liked it, so another score in the vegan dinners for this week!