1. To make the pasta, slice zucchini into long, flat, and thin strips using a vegetable peeler or mandolin (see instructions in this post).
2. Place the cashews, lemon juice, and nutritional yeast in a food processor fitted with the S blade. Pulse a few times. Turn the motor on and drizzle in water until you have a very smooth, but still thick and spreadable texture (about 1/3-1/2 cup of water). It should take a full minute or two. Stop a few times to scrape the bowl down as you go. Season to taste with salt and pepper.
3. Blend the pepper, tomatoes, sundried tomatoes, olive oil, salt, thyme, oregano, basil, and dates in a high speed blender till thick and smooth.
4. Follow the instructions above to assemble the manicotti. Top each roll raw marinara. Sprinkle with basil, if desired, and serve.