Red Pepper & Artichoke Sauce Manicotti (Vegan/Plant-based)


For many years I have tried and tried to make this recipe dairy free. Originally it was a goat cheese alfredo with roasted red bell peppers and artichokes. Not only did my family love it, but my in-laws even liked it when I made it for them too. I’ve tried coconut milk but it always makes it too sweet. It needs that goat cheese twang!

The last few months I have been experimenting with a lot of the vegan “cheeses” from Hot for Food. This is a culmination of all that I’ve learned and tweaking a few recipes to fit what I needed. Keep learning and keep experimenting my friends. Plant-based eating can be really tough at times. It can be physically, emotionally, and spiritually draining. It’s always good to have a good recipe up your sleeve to lift your spirits and satisfy even the most restless of hearts. I hope you enjoy. All links to other recipes used in the making of this recipe will be listed under “resources” at the end of this post.

Roasted Red Pepper & Artichoke Sauce Manicotti (Plant-based/Vegan)

  • Servings: 4-5
  • Difficulty: Moderate
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  • 1 Large Onion, Diced
  • 2 Red Bell Peppers
  • 1 Jar Marinated Artichoke Hearts, Drained
  • Olive Oil
  • Salt & Pepper
  • 1 Full Recipe of Hot for Food’s Mozzarella Sauce
  • 1-2 Cups of Unsweetened Non-Dairy Milk (Almond & Hemp work well.)
  • Manicotti Noodles (I’ll leave a link below for a gluten-free brand.)
  • Cashew Ricotta (Notes below.)
  • Vegan Parmesan (Notes below.)


  1. Prepare Manicotti noodles according to the directions on the box. Remember to stir often to prevent sticking. Also, preheat your oven to 350
  2. Use the recipe below for “Cashew Ricotta.” Place it in the fridge so that it can set.
  3. Add olive oil to a pan. Let it get hot before adding the onion. If it doesn’t sizzle, it isn’t ready. You can test a small piece. Cook 5-10 minutes or until they’re beginning to become translucent.
  4. Remove the seeds from the bell peppers and slice them into flat pieces. Put it on a baking sheet and place under a high broiler for approximately 10 minutes or until blackened.
  5. When the peppers are done you can remove the blackened skin while they’re still hot if you use two forks and scrape the skin off. Be careful not to shred the pepper with it.
  6. Add the peppers and artichoke hearts to the pan.
  7. Add the “mozzarella” sauce to a small sauce pan and stir frequently until thickened.
  8. When the sauce is ready add it to the pan of sautéed vegetables and stir to coat the vegetables.
  9. Add the unsweetened non-dairy milk and stir well. Bring the sauce to a simmer then remove from the heat.
  10. Carefully add the sauce ingredients to a food processor or blender. Blend until smooth.
  11. When your noodles ate done place them in a deep, large casserole dish. Allow them to cool just enough to be touchable.
  12. Place the cashew ricotta in a piping bag or large Ziploc bag. Snip the end off of the bag and carefully fill each end of the manicotti. Replace it in the casserole.
  13. Cover the manicotti with the orange sauce. Make sure it is completely covered so that the pasta does not dry out.
  14. Bake in the oven for 20-30 minutes. When it’s done, let it cool 10-15 minutes so it won’t fall apart.
  15. Enjoy! Feel free to add some homemade vegan parmesan.


  • Cashew Ricotta link (This recipe is already doubled.):
  • Use the Mozzarella Sauce from this Awesome Recipe from Hot for Food:
  • Homemade Parmesan: 1/2 Cup Raw, Whole Almonds, 3 Tablespoons Nutritional Yeast, 1 Teaspoon of Pink Himalayan Salt. Blitz in a food processor until a fine grain.
  • YouTube Video Link:

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