Place your cashews in a bowl with water enough to cover plus two inches. Allow them to sit overnight on the counter. I know it sucks that you can’t make this dish now, but the wait is worth it.

Good morning. Hope you slept well and dreamed about this dish. Now cut your head of garlic in two. Wrap it up in foil after you add a couple of tablespoons of vegetable broth. Place in the oven set at 400 degrees. Let the oven preheat and then cook for another 15-25 minutes. See the roasted veggie frittata recipe for more tips.

Next, cook the pasta shells according to the directions on the package. Once cooked, make sure you run your shells under a lot of cold water. This will prevent them from sticking. Now you are ready to make ricotta cheese. I am not kidding. This will work. I promise.

Drain your cashews and place them in a food processor or good quality blender. Add in the yeast, roasted garlic, oregano, basil leaves, lemon juice, rice milk, and salt & pepper. Pulse the mixture several times at first to get the cashews broken up. Then process or blend the mix until it is smooth and creamy. You will most likely have to scrap the sides of your bowl or blender several times.

Now reduce the heat in your oven to 375 degrees. In a large casserole dish, ladle 2-3 cups of the marinara sauce on the bottom. This will help the shells stay upright. Then using your immaculately clean hands scoop some of the cheese out and put into each shell. I would say about 1 Tbs. of cheese per shell if I had to guess. I just fill them up. Repeat until you run out of space in your dish, run out of cheese, or run out of shells. Then top the shells with the remaining marinara sauce, mozzarella, and parmesan.

Cover your dish tightly with foil and bake for 30 minutes. Then remove the foil and bake for another 15-20 minutes or until the top is browned and bubbling. Let the shells cool for about 10 minutes then serve.