Eggless Vegan Manicotti
Total time1 hr 10 min
Prep time30 min
Cook time40 min
5.0(22)
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Learn more →Ingredients
4 servings
For the pasta
- 12 manicotti tubes (dry pasta)
- 1 tbsp olive oil
For the filling
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- 1 block (14 oz) firm tofu, drained and pressed
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 5 oz fresh baby spinach
- ¼ cup fresh basil leaves, roughly chopped
For the sauce
- 3 cups marinara sauce
For the topping
- 1 cup shredded vegan cheese
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Soak the cashews in cold water for at least 4 hours (or overnight), then drain and rinse. Preheat the oven to 375°F (190°C).
- 2
Bring a large pot of well-salted water to a boil. Add the manicotti tubes and cook for 2 minutes less than the package directions — they should be pliable but still slightly firm at the center. Drain, drizzle with the olive oil, and spread on a clean surface so they don't stick together.
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