150 | PASTA AND GNOCCHI CASHEW CREAM 150g cashews 90 ml of cashew water 4 Tbs lemon juice 5 cloves garlic, cooked/1 tsp powdered garlic ¾ tsp salt 1 Tbs canola Soak cashews in boiling water for 10 minutes or until soft. Drain but save 1 cup cashew water. Add to blender with cashew water, lemon juice, garlic, salt and canola oil. Lightly oil a baking tray and cover with tomato sauce. Fill the cannelloni using a piping bag or a ziplock bag with the corner cut off. Place filled shells on the baking dish and top with the remaining tomato sauce. Oil an aluminum sheet of paper and cover the dish and bake for 20 minutes in an oven preheated to 180°C. Uncover and bake 5 – 10 minutes more. Let cool a few minutes before serving. NOTE: A bottled marina sauce can be used instead or preparing the tomato sauce. You can bake the tomatoes in the oven before blending. Add a little soy cream to the tomato sauce and make it rose. Double the quantities to fill all cannelloni in the box.
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