MANICOTTI FLORENTINE
WITH CASHEW RICOTTA
These ‘cheesy’ stuffed cylinders are filled
with cashew ricotta and spinach and
topped with zesty marinara.
Serves: 7 (2 shells per person)
For the Cashew Ricotta:
• 535g (3½ cups) raw cashews soaked
for at least 4 hours or overnight
• 235ml (1 cup) water
• 115ml (½ cup) lemon juice
• 1 tsp lemon zest
• 1 tsp minced garlic
• 1 large pinch onion powder
• 40g (1 cup) nutritional yeast
• 1½ tsp salt
• 4 tbsp flax meal
• 4 tbsp vegan grated parmesan, plus
extra for garnish
• 450g (2 cups) package of frozen
chopped spinach, thawed and drained
with water squeezed out
For the Manicotti Florentine:
• 200g (1 cup) box of manicotti shells
• 770g (3 cups) good quality vegan
marinara sauce
• Fresh basil or flat leaf parsley, for
garnish
For the cashew ricotta:
1 Mix all ingredients except the flax meal,
parmesan, and spinach in a high-powered
blender like a Vita-Mix until creamy. You
might have to add a little more water if the
mixture feels too dry and stop occasionally
to scrape the sides while blending. It should
be about the consistency of a thick muffin
batter.
2 Put the cheese mixture into a bowl and
fold in flax meal, parmesan, and spinach
until fully incorporated. Set aside. The
mixture will thicken up a bit as it sits.
For the Manicotti Florentine:
1 Preheat oven to 200°C (Gas Mark 6,
400°F).
2 Boil manicotti shells according to
package directions.
3 Remove manicotti shells carefully and set
on flat surface until cool enough to handle.
4 Put the Cashew Ricotta mixture into a
pastry bag or a plastic bag with the tip cut
off. Hold the shells and fill with the mixture.
5 Spread a light coating of sauce into the
bottom of a 33 x 22 cm (13 x 9-inch) baking
dish to prevent pasta from sticking.
6 Place the shells side by side in the baking
dish and pour the remaining sauce over the
top.
7 Cover the pan with foil and cook for 30
minutes.
8 Remove from oven and let cook for about
10 minutes. Sprinkle with vegan parmesan
and fresh basil or flat leaf parsley.
- Recipe and image from The Forty-Year-Old Vegan: 75
Recipes to Make You Leaner, Cleaner an Greener in the
Second-Half of Life by Sandra and Susan Sellani. For
more information visit them on Facebook @40YOV
Per 100g
Calories 227, Fat 15g, Saturates 3.0g,
Carbohydrates 14g, Sugars 3.7g, Protein 8.6g,
Salt 0.61g
Vegancheese