Prepare the manicotti pasta according to package directions and coat with
Start by simmering the cashews (or soaking them overnight):
Soak or Simmer ½ cup cashews
Blend the super soft cashews with
- ¼ cup just melted refined coconut oil (as cool as you can get and still liquid ya dig?)
- ½ cup aquafaba
- 1 bouillon cube
- 1/4 cup water
When super smooth, add to saucepan with:
- 2 TBSP starch/thickener (corn, tapioca, arrowroot all work)
- 1 tsp garlic powder
- 1 tsp onion powder
Stir over medium heat until thick and has a melted cheese like consistency (it should be gorgeous, if a bit wet).
Then, kill the heat and add:
- 1 TBSP lemon juice (white wine vinegar would be a good substitute)
- ¼ cup nooch (nutritional yeast)
Let cool a bit while you break up 1 lb of tofu until completely broken up
and add your fill ins:
I used a bunch of basil, and two cloves of pressed garlic but you could also use spinach, or potentially some wild greens.
Mix with the cheezy mixture:
Once that is all mixed up,
Coat the bottom of a baking dish with tomato sauce:
Then, stuff that goopy tofu cheesy mixture into the manicotti shells. I used a small plate to kind of stand them up on and stuffed it in by the spoonful.
There are no pictures of this because it is a messy ass job and there was no one there to take pictures so just use the power of imagination.
Once you do have them stuffed, you can wipe the sauce off, but I like to live my life a litte wild, so there’s some goopy deliciousness on the outside too.
Top with more basil, and bake at 350F covered in aluminum foil for 30 mins, and another 15 without.