Vegan Stuffed Pasta Shells

1: Prepare the conchiglioni rigati according to package instructions.

2: In a food processor, blend the blanched almonds, almond milk, garlic, parsley, lemon juice, flaxseed mixed with water, olive oil, salt, pepper, and nutritional yeast until smooth.

3: Stuff the cooked pasta shells with the almond ricotta filling.

4: In a pan, heat extra virgin olive oil and sauté garlic until fragrant, then add San Marzano tomatoes and basil. Season with salt and pepper.

5: Pour the tomato sauce over the stuffed shells in a baking dish.

6: Bake in a preheated oven at 350°F (175°C) for about 15 minutes.