Manicotti with Pesto Cashew Cheeze

Photo: Manicotti with Marinara Sauce
Manicotti is a gorgeous stuffed pasta meal. If manicotti seems too difficult, make the lasagna variation found below in the Recipe Links.
Yield
4-6 Servings
Vegan
Entrees
Ingredients

Pesto Cashew Cheeze

  • 2 cups raw cashews, soaked 1 hour
  • 1 (10-ounce) block extra firm tofu, crumbled
  • ½ cup sundried tomatoes, soaked 1 hour
  • 2-4 Tablespoons olive oil
  • 2-4 Tablespoons lemon juice
  • 2 Tablespoons dried basil
  • 1 Tablespoon dried oregano
  • ¼ cup prepared pesto
  • Salt and pepper to taste
  • 1 (7-ounce) box manicotti pasta
  • 1 (25-ounce) jar prepared marinara sauce
Instructions
  1. Drain and rinse cashews. Pulse in food processor until crumbly. Add in tofu. Pulse to combine. Drain tomatoes, reserving soaking water. Add tomatoes, 2 Tablespoons olive oil, 2 Tablespoons lemon juice, and dried herbs and blend to combine. Pour in reserved soaking water as needed for a creamy and smooth consistency. Add more lemon or olive oil as needed for taste. Stir in pesto. Season with salt and pepper and set aside.
  2. Cook manicotti according to directions. Drain, rinse and set aside.
  3. Scoop Cheeze into a pastry bag (alternatively, use a plastic resealable bag; after filling snip off the corner of the bag. Gently squeeze Cheeze into each manicotti evenly. Lay each finished manicotti into a deep baking dish and drizzle marinara sauce on top.
  4. Bake at 350º for 15 minutes, or until warmed through. Enjoy!