In a saucepan, whisk cornstarch into almond milk until completely dissolved.

Whisk in salt, nutritional yeast and oil and slowly bring to a boil over low-medium heat, stirring until it thickens.

Taste and season with salt and pepper as desired. Remove from heat.

In a large pot of boiling water, cook cannelloni (unless you are using oven ready cannelloni in which case you can skip this step) or lasagna noodles (you cannot use oven ready lasagna noodles as they will not roll and so need to be boiled to al dente first) to al dente according to package instructions. Set aside. Tip: To avoid noodles sticking together after cooked lay them separated and flat on parchment paper.

In a heated small saucepan, sauté artichokes with garlic and olive oil on medium high heat for 2-3 minutes or until garlic is golden. Remove from heat.

Add half your package of tofu and 1 package of cashew cheese (or cream cheese) to a bowl.

Mash together (with your hands works best) until mixed.

Add spices, olive oil, salt. Mix together with a spoon. Salt more to taste (if desired).

Preheat oven to 425 degrees.

Coat a 4 X 9 rectangular lasagna pan with a thin layer of cream sauce and generous drizzle of olive oil.

Stuff your cannelloni with a dollop of ricotta cheese and a small spoonful of the artichoke garlic mixture. If using lasagna noodles, place filling toward one end of the noodle, then roll. Repeat until you've filled your pan. (If you have ingredients leftover you can fill another small pan).

Coat the cannelloni with the cream sauce. Drizzle with olive oil (optional).

Bake for 10 minutes covered (with a lid or foil), then an additional 5 minutes uncovered. Check to see if noodles are cooked. If not, cook for an additional 5-10 minutes. (Cook time may vary according to the type of noodle you used).

Let cool for 2-3 minutes and serve with a sprinkle of chopped basil and oregano or vegan parmesan cheese!