Raw Manicotti

Photo: Down to Earth Recipes
All the flavor of classic Italian Manicotti made with all raw foods!
Yield
4-6 Servings
Vegan
Raw
Gluten-Free
Soy-Free
Entrees
Ingredients

Manicotti “Pasta”

  • 3 zucchini

Cashew Cheese Filling

  • 1 zucchini, cubed
  • 2 cups cashews, soaked 1 hour and drained
  • Juice of 2 lemons
  • ¼ cup olive oil
  • ½ cup nutritional yeast
  • ¼ cup water, if needed
  • 3 Tablespoons chopped black olives
  • 1 cup sliced kale
  • ¼ cup sliced fresh basil
  • Salt and pepper to taste

Marinara Sauce

  • ¼ cup of jarred sun-dried tomatoes in olive oil
  • 3 large tomatoes, cubed
  • ¼ cup fresh basil
  • 1 teaspoon dried oregano
  • 2 Tablespoon Balsamic vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons agave nectar
  • Salt and pepper, to taste
Instructions
  1. Peel 3 zucchini lengthwise (from top to bottom) to make wide strips and set aside.
  2. To make the Cashew Cheese: Place chopped zucchini, cashews, lemon juice (reserve 2 Tablespoons), olive oil, and nutritional yeast in a food processor and process until creamy and well blended. Add water if needed to smooth mixture.
  3. Remove Cashew Cheese from processor and place in a large bowl. Stir in olives, kale, fresh basil, salt and pepper.
  4. Place all Marinara Sauce ingredients in food processor and blend until well combined. Set aside.
  5. Take 3 zucchini strips and layer side to side, overlapping slightly. On one side spread 2 heaping Tablespoons of Cashew Cheese mixture, leaving some space at the edges. Roll zucchini into a sushi-type roll to enclose the cheese. Place all zucchini rolls into a 8x8 baking dish. Continue until all zucchini strips are used up.
  6. Pour Marinara Sauce over the top, serve and enjoy!