Photo by Erin Scott
This is the dish food writer Joy Manning takes to Christmas dinner at her mother’s house, because it fits in with the rest of her family’s food, and no one complains about it being vegan because they can’t tell the difference. The shells are filled with a wonderfully savory, lightly tangy concoction based on raw cashews. You can assemble it a day or two in advance and bake it right before serving. Be sure to find jumbo shells for this, not those labeled “large.”
Buy raw (unroasted, unsalted) cashews online in bulk and store them in the freezer, which preserves the freshness so essential for getting this and other mixtures to be luscious and creamy.
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