Vegan Spinach Ricotta Cannelloni
Ingredients
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
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
Béchamel sauce
- 15g plant butter or margarine
- 20g flour
- 250ml plant milk
- salt and pepper to taste
- nutmeg
- lemon juice
Preparation
Cashew ricotta
Add all cashew ricotta ingredients to a food processor or blender and blend or process until you get a smooth, creamy consistency. Taste test and add more plant milk or water and seasonings if needed.
Spinach ricotta filling
Thaw the spinach and remove excess liquid. Sauté the onions in oil until they’re caramelized. Add the spinach, onion and cashew ricotta to a bowl and mix with the 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 the sauce to a boil, then reduce heat to low and let simmer for 10 more minutes.
Béchamel sauce
Add the vegan butter to a pot and let it melt. Slowly mix in the flour and cook over low heat for 2-3 minutes, continuously mixing with a whisk. Gradually add the plant milk while mixing to avoid lumps. Bring to a boil and add spices and lemon juice to taste. Reduce heat and let it simmer over low heat for about 10 minutes until the sauce thickens.
Assembly and baking
Preheat the oven to 180°C (350°F).
Stuff the cannelloni tubes with the spinach ricotta filling.
Place the filled cannelloni in a baking dish.
Cover with the tomato sauce and then the béchamel sauce.
Bake in the preheated oven for 25-30 minutes until golden and bubbly.
