Preheat oven to 400°F.

Boil water and add pasta shells.

Once shells are cooked drain and set aside.

Steam edamame and shell it.

Mix ricotta, goat cheese, lemon zest, parsley, and 1/4 tsp of salt.

Add edamame to cheese mixture.

Add edamame and cheese mixture to shells.

Place shells in a casserole dish and bake in oven for 20 min.

While shells bake chop up cauliflower and place in a pot with 2 c water and 2 Tbsp of olive oil.

Steam cauliflower until soft.

Drain cauliflower and place in a high powered blender.

Blend until smooth adding soy milk and lemon juice to thin the mixture.

Add 1/4 tsp of salt to cauliflower sauce.

Remove shells from oven and serve shells on a plate with cauliflower sauce poured over them.