Step 1

Cook the shells according to the package instructions. Tip: cook an additional 3 or 4 shells just in case some break apart.

Step 2

Preheat the oven to 375℉.

Step 3

Drain the tofu. Then blend the tofu with the cashews, lemon juice, garlic powder, parsley, salt, and pepper until a similar texture to ricotta cheese. I prefer to use a food processor but a regular blender will work fine (you may need to scrape down the sides.) Fold in the basil.

Step 4

Spread 2 cups of the sauce into the bottom of a 9x13 dish.

Step 5

Stuff each shell with the vegan ricotta mixture and place in the dish. Top with remaining marinara sauce. Add vegan mozzarella on top if desired.

Step 6

Cover the dish with foil and bake for 30 minutes.