Vegan Tempeh Stuffed Buffalo Shells

Drain the cashews and add to a high-speed blender with 1/2 cup of water and the nutritional yeast. Blend on high speed until you get a smooth cream. Transfer 1/3 cup of the cream to a small bowl and leave the rest in the blender.
To the bowl, add the salt and lime juice, and mix to combine. Taste and adjust the saltiness to your liking. This will be the "cheese" we will put on top of the shells. Cover with plastic film and set aside.
To the blender, add 3/4 cup of water, buffalo sauce, vegan butter, maple syrup, garlic, onion powder, and smoked paprika to the rest of the cashew cream. Blend on high speed until smooth and combined. Set aside.

Preheat oven to 350 °F (175°C).
Heat the oil in a non-stick skillet. Once hot, add onion and garlic and sautée for about 5 minutes or until golden brown. Next, add the crumbled tempeh and sautée for another 5 minutes. Add the soy sauce, maple syrup, chili, and chopped cilantro and stir to mix. Sautée for another 3-5 minutes. Transfer the tempeh to a bowl and let it cool for a few minutes.
In the meantime, boil a large pot of water. Once boiling, add the pasta shells and cook according to the package instructions (usually about 8 minutes). Drain the shells and rinse them under cold water to remove some of the starch that could make them stick together.
To assemble: lightly oil a 10x8-inch baking dish or an iron skillet. Pour about 1 cup of the buffalo sauce into the bottom of the dish.
Fill each pasta shell with about 1 tbsp of the crumbled tempeh mixture and place in the baking dish, open side up. Spoon some of the reserved cream cheese on top of each shell. Add the rest of the buffalo sauce on top of everything.
Bake for about 20 minutes or until golden brown. For a crispy top, place under the grill for a couple of minutes. Let it cool for a few minutes before serving!
These stuffed shells will keep for up to 3 days in the refrigerator. To reheat, cover with foil and reheat in a 350°F preheated oven for 25-30 minutes.