Homemade Vegan Ricotta:

• 1 cup unsalted raw cashews (soaked in room temp water for 2 hours)
• 1/2 cup unsalted raw macadamia nuts (soaked in room temp water for 2 hours)
• 1/4 cup hemp seeds
• 1/2 cup water
• 2 tbsp lemon juice
• 3 tbsp nutritional yeast
• 1 tbsp white or yellow miso paste
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp pepper

Stuffed Shells:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2-3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 1/2 cups sliced mushrooms
• 1/2 tbsp Italian seasoning blend
• 2 cups spinach
• 1 cup vegan ricotta
• 1/2 cup vegan shredded mozzarella
• 1/4 cup vegan parmesan
• 1 box large pasta shells
• 24 oz. jar marinara sauce
• Vegan parmesan and mozzarella for topping