Use a coffee grinder to finely grind the cashews.

Add the tofu, ground cashews, lemon juice, salt, basil, oregano, garlic in a food processor and mix until smooth. Making sure to scrape down the edges after the first mix and then mixing up a second time.

Take a piping bag or large ziplock bag and cut the tip off (about ½ inch) and then line the inside of a mug with it and roll the edges over the outside of the mug.

Spoon the tofu ricotta in the piping bag and twist the top closed. You can put a twisty tie around it to secure it better.

Take a 9x13 baking dish and add a layer of marinara sauce. Add about ½ cup filtered water and mix with a fork.

Take an uncooked manicotti noodle and hold it with one hand and grab the piping bag with the other hand. Insert the small end of the bag inside the manicotti noodle as far as it can go and gently squeeze while at the same time pulling out of the noodle. Fill the noodle with the tofu ricotta and lay in the baking dish. Continue to do this with each noodle until the tofu ricotta is all used.

Slowly add the rest of the marinara sauce and the filtered water over the noodles. Be careful to leave about ½ inch at the top of the pan so the sauce will not boil over the edge.

Place tin foil over the entire dish and fold down the edges tight.

Place dish in a preheated oven at 350 degrees and cook for 1 hour.

Check with taking a corner edge of one of the noodles to see if it is done.

Remove and let cool about 5 minutes and then serve. Enjoy!