Vegan Manicotti
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tubes stuffed with creamy cashew-tofu ricotta, blanketed in marinara and vegan cheese, then baked until bubbly. Rich and satisfying despite being plant-based. A family-friendly vegan pasta bake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup raw cashews (or slivered almonds)
- 14.5 ounce firm tofu (drained)
- 1/4 cup nutritional yeast
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons salt
- 3 tablespoons chopped fresh basil
- 1 teaspoon dried oregano
- water (as needed)
- 8 ounce box manicotti shells
- 3 cups marinara sauce
- 2 cups vegan mozzarella (homemade or store bought)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 854mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 583mg
- Calcium
- 450mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 854MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.