Reader Recipe: Manicotti with Pesto Cashew Cheeze

by Andrea @Vibrant Wellness Journal

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Vegan Manacotti

Use prepared pesto and marinara sauce for a quick (but decadent!) vegan meal!

Manicotti with Pesto Cashew Cheeze

Yield: 4-6 Servings


Pesto Cashew Cheeze:

  • 2 cups raw cashews, soaked 1 hour
  • 1 (10-ounce) block extra firm tofu, crumbled
  • 1/2 cup sundried tomatoes, soaked 1 hour
  • 2-4 Tablespoons olive oil
  • 2-4 Tablespoons lemon juice
  • 2 Tablespoons dried basil
  • 1 Tablespoon dried oregano
  • 1/4 cup prepared pesto
  • Salt and pepper to taste
  • 1 (7-ounce) box manicotti pasta (or jumbo shells)
  • 1 (25-ounce) jar prepared marinara sauce

Cooking Directions

  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 (or a plastic resealable bag with a small piece of the corner snipped off). 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!

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About the Author

This is a reader-submitted recipe, which means it has not been tested by the EDB staff. If you have made this dish, we'd love for you to drop a comment and let us know how you liked it! Your feedback helps other readers decide what recipes they want to try. Got your own healthy recipe that you'd like to submit to the site? Share it with us by clicking here!
  • This cashew cheeze is the shiznit!

  • I’m all about some cashew cheeze. This looks splendid and sounds so simple.