I made a vegan ricotta with some soaked cashews, about 2 cups, blended until smooth with 1/2 cup organic soy yogurt, a little filter water, probably only a quarter cup, and a dash of sea salt. I covered the mixture and set it in a cool dark corner of the kitchen for about 48 hours. This ferments the cashews a bit and produces a cheezy flavor. I chopped up some fresh red bell pepper, a couple cloves of garlic, fresh Italian parsley, and fresh basil and combined them with the cheese mixture.
I poured a little of my homemade marinara sauce in the bottom of a 9x13" baking dish and stuffed the shells.
I cooked the pasta shells according to the directions, about 9-11 minutes, until they were al dente. Then I stopped the cooking by running cold water over them. I let them cool so I could handle, then stuffed a couple tablespoons of the vegan ricotta I made.
I topped the shells with a little more marinara and sprinkled a little Daiya Mozzarella cheese on top. Baked at 375ยบ for about 20 minutes just to warm it thoroughly and melt the Daiya cheese a little.
