Vegan Spinach Ricotta Cannelloni
Ingredients
- 12 Cannelloni
Cashew ricotta
- 250g cashews (about 2 cups)
- 2 peeled garlic cloves
- Juice of 1/2 lemon
- 4 tbsp nutritional yeast
- 3/4 tbsp salt
- 150ml plant milk or water (about 2/3 cup)
Spinach ricotta filling
- 300g frozen spinach (10.5oz)
- 1 onion, peeled and finely chopped
- Salt and pepper to taste
- Cashew ricotta (prepared earlier)
Tomato sauce
- 1 can diced tomatoes 400ml (13.5fl.oz)
- 1 small onion, peeled and finely chopped
- 2 garlic cloves, peeled and minced
- Oil for cooking
- 1 tbsp maple syrup
- Salt and pepper to taste
- Lemon juice to taste
Béchamel sauce
- 15g plant butter or margarine
- 20g flour
- 250ml plant milk
- Salt and pepper to taste
- Nutmeg to taste
- Lemon juice to taste
Preparation
Cashew ricotta
Add all cashew ricotta ingredients to a food processor or blender and blend or process until smooth and creamy. Taste and adjust seasoning and liquid as needed.
Spinach ricotta filling
Thaw the spinach and remove excess liquid. Sauté the onions in oil until caramelized. Combine the spinach, onion, and cashew ricotta in a bowl and mix with seasonings to taste. Set aside.
Tomato sauce
Heat oil in a pot and sauté the garlic and onion for 2-3 minutes. Add the diced tomatoes and mix in the maple syrup, spices, and lemon juice to taste. Bring to a boil, then reduce heat and simmer for 10 minutes.
Béchamel sauce
Melt the vegan butter in a pot. Slowly mix in the flour and cook over low heat for 2-3 minutes, stirring continuously. Gradually add the plant milk while whisking to avoid lumps. Bring to a boil, add spices and lemon juice to taste, then reduce heat and simmer for about 10 minutes until thickened.
Assembly
Preheat oven to 180°C (350°F). Fill the cannelloni tubes with the spinach ricotta mixture. Spread a layer of tomato sauce in a baking dish, arrange the filled cannelloni on top, and cover with béchamel sauce. Bake for 25-30 minutes until golden and bubbly.
