Pumpkin and Cashew Ricotta Stuffed Shells

INGREDIENTS

jumbo pasta shells

batch Cashew Ricotta (recipe follows)

1 15 ounce can

pumpkin puree

1/2 cup

vegan mozzarella cheese, (I used Daiya)

garlic cloves, (minced)

1 tsp

dried thyme

1/2 tsp

dried sage

salt and pepper, (to taste)

2 cups

raw cashews, (soaked 4-6 hours)

1/2 cup

water

2 tbsp

nutritional yeast

garlic cloves, (crushed)

2 tsp

lemon juice

salt

3/4 cup

raw cashews, (soaked 4-6 hours)

1 1/2 cups

almond or soy milk

garlic cloves, (minced)

2 tbsp

fresh sage, (chopped)

2 tbsp

nutritional yeast

salt and pepper, (to taste)