• 1 sweet potato can sub for butternut squash
• ~25 jumbo shells

For the cashew cream:

• 1 1/2 cups cashews soaked in warm water for 4 hours (if you're on a time crunch, you can pour boiling water over cashews and let sit for 15 mins)
• 2 cloves garlic
• 2 tbsp lemon juice
• 1/2 cup room temperature water more if needed

For the tofu ricotta:

• 1 14-16 oz package extra firm tofu pressed then crumbled
• 1 - 2 cups chopped spinach or kale
• 1 tsp oregano
• 1 tsp parsley
• 1 tsp basil
• 1 tsp chives dry or minced fresh works
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper omit if you do not like spice

For topping:

• 1 24 oz jar marinara sauce add more if you like it extra saucy!