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:

  1. Prepare Cashew Ricotta:
    1. Soak cashews in boiled water for at least 30 minutes.
    2. Roast garlic cloves in a pan on medium-high heat until softened and browned on both sides. Remove from shells.
    3. Sauté chopped spinach until wilted.
    4. In a food processor, blend soaked cashews, silken tofu, roasted garlic, oregano (if using), salt, and lemon juice until smooth.
    5. Blend in the sautéed spinach until the mixture is evenly green (or fold in the spinach if you prefer).
  2. Prepare Pasta:
    1. Preheat oven to 400°F (200°C).
    2. 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.
  3. Assemble and Bake:
    1. Coat the bottom of a baking dish with a layer of tomato sauce.
    2. Stuff manicotti shells with the cashew ricotta mixture using a small spoon or a piping bag.
    3. Arrange the stuffed manicotti in the baking dish.
    4. Cover with additional tomato sauce and sprinkle with vegan mozzarella cheese.
    5. Cover the dish with foil and bake for about 20 minutes, or until the cheese melts.
  4. 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