vegan cashew cheese manicotti just baked and ready to serve

5 from 2 reviews

A simple vegan cannelloni, aka manicotti, using homemade tofu or cashew ricotta cheese, pasta sauce and fresh basil to top it off!


  • 1012 manicotti pasta shells (8 oz. package)
  • 4 cups vegan ricotta (cashew ricotta cheese or tofu ricotta, double if using these recipes (you may have a little leftover))
  • 2 cups or so marinara sauce, or pasta sauce of choice
  • chopped fresh basil, to serve (optional)


Make your vegan ricotta cheese and keep in the refrigerator until ready to use.

Preheat oven to 350 degrees.

Cook pasta: Bring a large pot of water to a boil and cook cannelloni shells, about eight minutes. Rinse in cool water.

Prep dish: In approx. a 9 x 13 inch baking dish, pour about 3/4 cup pasta sauce onto the bottom.

Fill shells: Place ricotta in a large size zip lock bag, let all the air out and seal. Cut a small hole on one bottom corner about 1/4 inch wide (or use a pastry bag as in the notes). Squeeze ricotta cheese into each tube. Place in baking dish and cover with remaining sauce, add more sauce if desired.

Bake: Cover with foil or silicone mat and bake for 30 minutes.

Serve with a sprinkle of freshly chopped basil for a bit of color. Also great with Almond Parmesan and homemade Artisan Bread.

Serves 5 – 6, 2 shells per serving


Feel free to add in fresh chopped basil, chives, spinach, etc. into the ricotta. Roughly chop and incorporate before filling the tubes. You could also try a butternut squash pasta sauce!

RECOMMENDED EQUIPMENT: For filling the shells I used my reusable pastry bag with tips (804 size) (affiliate links). I’ve also used an iced tea spoon to fill each shell (it was a little messier, but got the job done). In place of foil, I find using a silpat (or something similar) works great for covering baking dishes, without sinking in the center. For more of my favorite cooking tools, shop my kitchen essentials!

Keywords: vegan manicotti