Vegan Spinach Ricotta Cannelloni
Ingredients
Cannelloni
- 12 cannelloni
Cashew ricotta
- 250g cashews
- 2 peeled garlic cloves
- Juice of 1/2 lemon
- 4 tablespoons nutritional yeast
- 3/4 tablespoon salt
- 150ml plant milk or water
Spinach ricotta filling
- 300g frozen spinach
- 1 onion, peeled and finely chopped
- Salt and pepper to taste
- Cashew ricotta
Tomato sauce
- 1 can diced tomatoes 400ml
- 1 small onion, peeled and finely chopped
- 2 garlic cloves, peeled and minced
- Oil for cooking
- 1 tablespoon 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 until smooth and creamy. Taste and add more plant milk, water or seasonings if needed.
Spinach ricotta filling
Thaw the spinach and remove excess liquid. Sauté the onions in oil until caramelized. Add the spinach, onion and cashew ricotta to 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
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, stirring continuously 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 simmer for 10 minutes until the sauce thickens.
Assemble cannelloni
Stuff the cannelloni tubes with the spinach ricotta filling.
Place the stuffed cannelloni in a baking dish.
Cover with the tomato sauce and then with the béchamel sauce.
Bake in a preheated oven at 180°C for 30-40 minutes until golden and bubbly.
