![](https://ketosisguide.us/wp-content/uploads/2024/06/421890500_352256694403577_4941324498558929343_n.jpg)
Ingredients:
- Cashew Ricotta:
- 1 cup cashews, soaked in boiled water for at least 30 minutes
- 1 block (14 oz) silken tofu
- 3-4 roasted garlic cloves
- 1 tbsp fresh oregano (optional)
- 1 tsp salt
- 1 tbsp lemon juice
- 1 cup chopped spinach (sautéed)
- Pasta and Assembly:
- 1 package (8 oz) manicotti pasta
- 2 cups tomato sauce
- 1 cup vegan mozzarella cheese (e.g., Follow Your Heart)
Instructions:
- Prepare Cashew Ricotta:
- Soak cashews in boiled water for at least 30 minutes.
- Roast garlic cloves in a pan on medium-high heat until softened and browned on both sides. Remove from shells.
- Sauté chopped spinach until wilted.
- In a food processor, blend soaked cashews, silken tofu, roasted garlic, oregano (if using), salt, and lemon juice until smooth.
- Blend in the sautéed spinach until the mixture is evenly green (or fold in the spinach if you prefer).
- Prepare Pasta:
- Preheat oven to 400°F (200°C).
- Cook manicotti pasta according to the package instructions for the lesser amount of time, ensuring they are not overcooked. Add a dash of olive oil and salt to the boiling water.
- Assemble and Bake:
- Coat the bottom of a baking dish with a layer of tomato sauce.
- Stuff manicotti shells with the cashew ricotta mixture using a small spoon or a piping bag.
- Arrange the stuffed manicotti in the baking dish.
- Cover with additional tomato sauce and sprinkle with vegan mozzarella cheese.
- Cover the dish with foil and bake for about 20 minutes, or until the cheese melts.
- Serve:
- Enjoy your spinach, cashew, and tofu ricotta stuffed manicotti!
Estimated Nutritional Information (per serving, assuming 4 servings):
- Calories: ~450
- Protein: ~18g
- Carbohydrates: ~45g
- Dietary Fiber: ~6g
- Total Fat: ~20g
- Saturated Fat: ~3g
- Sodium: ~800mg
- Sugars: ~6g