Yield18 stuffed cannelloni
Prep Time75 minutes
Cook Time30 minutes
Total Time105 minutes
Soak your cashews in water for 3 hours, or boil for 10 minutes to soften them.
I found that my cannelloni noodles turned out better when they were pre-boiled, even though the package stated that they could be baked raw.
When stuffing your cannelloni, avoid messes by keeping a small plate nearby to rest your piping bag on.
To use manicotti instead of cannelloni, see the instructions in the post above.
Store leftovers in the refrigerator for up to a week, or in the freezer for several months.
Reheat in the oven at 350°F for 15 minutes.