1. Preheat the oven to 375F.
2. Prepare the cashews by soaking them overnight in cold water or for 15 minutes in boiling water.
3. Defrost frozen spinach in the microwave. Squeeze out exceed liquid and measure out 3/4 cup of spinach. Set aside to use in the ricotta cheese.

Marinara sauce

1. In a deep pan, saute onion and garlic with balsamic vinegar and herbes de provence on medium-high heat until the onions are soft and lightly-sauteed. Add the canned tomatoes.
2. Simmer on low for 30 minutes while preparing the cannelloni. Add sea salt and pepper to taste.

Cannelloni Noodles

1. In a large pot of boiling water, cook your cannelloni noodles until al dente. Make sure to not cook them until they are too soft, this will make them easier to stuff. Drain and rinse with cold water.

Ricotta

1. Saute onions and garlic over medium heat until soft with a splash of water.
2. Add the onions and garlic to a high-speed blender with the soaked cashews, nutmeg, bouillon, lemon juice, apple cider vinegar, and nutritional yeast. Blend until creamy.
3. And the crumbled tofu to the same pan where you were sautéeing the onions and garlic. Saute for a couple minutes (this will soften the flavor of the tofu a bit).
4. Add the tofu to blender and pulse two to three times until you get a chunky ricotta texture (see photo).
5. Stir in the defrosted spinach. Taste test and add salt and pepper to taste.

Prepare the Cannelloni

1. Add two scoops of the marinara sauce to a casserole dish. With a spoon, stuff the Ricotta cheese into the cooked Cannelloni until it is filled the entire way through. Place the stuffed Cannelloni in the pan and repeat until all the cannelloni are stuffed.
2. Pour the rest of the Marinara sauce on top of the stuffed cannelloni. Sprinkle with Parmesan Cheese.
3. Bake for 30 to 35 minutes until the top is crispy and the tomato sauce is bubbling at the sides. Garnish more parmesan and fresh basil.