Cannelloni W/spinach-Cream Cheeze Filling
Ingredients
- 800g fresh spinach leaves
- 2 purple onion
- 2 garlic cloves
- 2tsp coconut oil
- salt & pepper
- 350g cannelloni
- 4 tbsp coconut oil
- 4 tbsp all purpose flour
- 300g soy milk (unsweetened)
- 300g almond milk (unsweetened)
- 1/2 tsp nutmeg
- salt & pepper
- 100g vegan parmesan
- 50g parmesan
Preparation
Mince the onion & garlic
Heat a saucepan, melt the oil add the onion & garlic and cook until golden
Add the spinach leaves and cook for 10 minutes
Add the spieces and whisk
Place the spinach with the cream cheese in a food processor and process until you reach a creamy mixture
Place the mixture in a piping bag and fill the cannelloni
Preheat the oven to 190 degrees
Heat a saucepan, melt the oil, add the flour and whisk until it cooks
Heat the milk and once warm add it to the flour
Whisk throughly, add the spieces and bring to a boil
When the sauce get thick add the parmesan and whisk
Pour the sauce over the cannelloni
Top the cannelloni with more parmesan and cook in the oven until golden (+- 30 min)
