Vegan Stuffed Shells with Kale

Preheat oven to 350 degrees.In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking.Scoop cashew cream into a large bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. Stir & taste.Cook your shells in salty water until al dente.Prepare a baking dish with a good slathering of marinara at the bottom.Scoop a few tablespoons of filling into each shell, place them into the baking dish. Top each with a generous spoonful of marinara and a drizzle of olive oil. Bake for 25 minutes.