Soak cashews in hot water while you are prepping your other ingredients (or soak in water overnight).
Squeeze excess water out of tofu using paper towels before using a fork to create crumbles in a small bowl. Set aside.
Bring water to boil in a large pot over high heat (this is what you will cook your jumbo shells in). While your water is boiling, you can then prepare the vegan ricotta with the steps below.
Drain cashews from water and place into Vitamix or food processor. Add garlic, lemon juice, raspberry or plum vinegar (if using) and water, and blend until smooth. Then, pour into the bowl with your tofu crumbles and mix well with your preferred herbs, spices, nutritional yeast (if using), salt, and pepper. Fold in spinach or kale.
Once your water is boiling, add around 16-20 jumbo shells. Some may break during the process, which is okay. Cool until al dente, then rinse and drain.
Preheat the oven to 350 degrees, and start preparing a baking dish by spreading a thin layer of marinara or pesto on the bottom. Then, fill each shell using a spoon with about 3-5 tbsp of the vegan ricotta filling.
Bake for about 10 minutes, then sprinkle with more herbs, vegan feta, and if desired more arrabbiata or marinara.