This recipe was inspired by the manicotti stuffed with cheese and spinach. The difference is this dish is quicker and less cumbersome and of course vegan. I hate trying to get the cream inside the manicotti noodle. I guarantee if you work really fast this dish will be finished and on the table in less than 15 minutes.
|Servings 6||Serving Size 1 Heaping Cup|
In a blender put the almonds, tofu, soy milk, lemon juice, vinegar, canola oil, salt, onion powder and blend until completely smooth.
Mix creamy mixture with the spinach and noodles, sprinkle with pepper and serve.