Step 1

Prepare - Preheat the oven to 350 degrees F and get out a 9x13 inch casserole dish.

Step 2

Make the ricotta - Add the cashews to a food processor and process until fine and crumbly. Now break the tofu into chunks (no need to press it first) and add it to the food processor, along with the nutritional yeast, lemon juice, salt, basil and oregano. Pulse until well combined. If it seems too thick and dry, add a few tablespoons of water at a time until creamy and smooth. Set aside.

Step 3

Boil the manicotti - Bring a large pot of salted water to a boil. Cook the manicotti shells for 6 minutes. They will only be partially cooked and will cook further in the oven. Drain well and rinse with cold water.

Step 4

Pipe the filling - Transfer the ricotta to a large pastry bag or ziplock type bag. Cut of a 3/4 inch corner of the bag and pipe the filling into both ends of the manicotti shells until completely full.

Step 5

Assemble and bake - Spread 3/4 cup of the marinara evenly on the bottom of the baking dish. Transfer the stuffed manicotti shells to the baking dish. Pour the rest of the sauce over the manicotti. Sprinkle the cheese on top (or drop the homemade mozzarella in spoonfuls). Cover the dish tightly with foil and bake for 35 minutes. Uncover, and bake for 10-15 minutes more, and then broil for a few minutes so the cheese melts and browns, if desired. Serve warm.