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Raw, Vegan Manicotti

Author - Gena Hamshaw

Ingredients

  • 1 large zucchini or summer squash
  • 1 1/2 cups cashews soaked overnight and drained of soak water
  • 2 tablespoons lemon juice
  • 1/4 cup nutritional yeast
  • Sea salt to taste
  • Black pepper to taste
  • 1 very large red or yellow bell pepper deseeded
  • ¾ cup cherry or roma tomatoes
  • ¼ cup sundried tomatoes
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • Generous sprinkle dried thyme
  • Generous sprinkle dried oregano
  • ¼ cup basil
  • 2 pitted dates

Instructions

  • 1. To make the pasta, slice zucchini into long, flat, and thin strips using a vegetable peeler or mandolin (see instructions in this post).
  • 2. Place the cashews, lemon juice, and nutritional yeast in a food processor fitted with the S blade. Pulse a few times. Turn the motor on and drizzle in water until you have a very smooth, but still thick and spreadable texture (about 1/3-1/2 cup of water). It should take a full minute or two. Stop a few times to scrape the bowl down as you go. Season to taste with salt and pepper.
  • 3. Blend the pepper, tomatoes, sundried tomatoes, olive oil, salt, thyme, oregano, basil, and dates in a high speed blender till thick and smooth.
  • 4. Follow the instructions above to assemble the manicotti. Top each roll raw marinara. Sprinkle with basil, if desired, and serve.