Preheat your oven to 375°F (190°C) and bring salted water to a boil in a large pot.

Once boiling, gently add the jumbo pasta shells and cook for 8-10 minutes until al dente. Drain and set aside.

In a food processor, combine pressed tofu, soaked cashews, 1 cup pumpkin puree, nutritional yeast, lemon juice, garlic, olive oil, sea salt, nutmeg, and parsley. Blend until creamy.

In a mixing bowl, whisk together remaining pumpkin puree, non-dairy milk, nutritional yeast, olive oil, garlic powder, onion powder, dried sage, additional salt, and pepper until smooth.

Spread half of the pumpkin sauce across the bottom of a baking dish, then fill each shell with the ricotta mixture and place in the dish.

Pour the remaining pumpkin sauce over the filled shells.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.

Let cool slightly, then garnish with fresh sage or parsley and serve.