Vegan Spinach Ricotta Cannelloni
Ingredients
- 12 cannelloni
Cashew ricotta
- 250g cashews (about 2 cups)
- 2 peeled garlic cloves
- Juice of 1/2 lemon
- 4 tablespoons nutritional yeast
- 3/4 tablespoon 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 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
Preheat the 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 in the dish and cover with the remaining tomato sauce and béchamel sauce.
Bake for 25-30 minutes until golden and bubbly.
Allow to cool slightly before serving.
Cashew ricotta
Add all cashew ricotta ingredients to a food processor or blender and blend until you get a smooth, creamy consistency. 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 they’re 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 the sauce to a boil, then reduce heat to low and let simmer for 10 minutes.
Béchamel sauce
Add the vegan butter to a pot and melt it. 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 about 10 minutes until the sauce thickens.
