Vegan Spinach Ricotta Cannelloni
Ingredients
- 12 cannelloni
- cashew ricotta
- 250g cashews (about 2 cups)
- 2 peeled garlic cloves
- 1/2 lemon, the juice
- 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
- tomate 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/margarine
- 20g flour
- 250ml plant milk
- salt & pepper to taste
- nutmeg
- lemon juice
Preparation
Cashew ricotta:
Add all cashew ricotta ingredients to a food processor or blender and blend/process until you get a smooth, creamy consistency
Taste test & add more plant milk/water & seasonings if need be
Spinach ricotta filling:
Thaw the spinach and remove excess liquid
Sauté the onions in oil until they’re caramelized
Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste)
Set aside
Tomato sauce:
Heat oil in a pot & sauté the garlic & onion for 2-3min
Add the diced tomatoes & mix in the maple syrup, spices and lemon juice (to taste)
Bring the sauce to a boil, then reduce heat to low & let simmer for 10 more min
Béchamel sauce:
Add the vegan butter to a pot & start letting it melt
Slowly mix in the flour & cook over low heat for 2-3min
Continuously mix using a whisk
Little by little, add the plant milk while mixing (to avoid lumps)
Bring to a boil & add spices & lemon juice to taste
Reduce heat & let it simmer over low heat for about 10min until the sauce thickens
Cannelloni:
Preheat the oven to 180c/360f
Fill the cannelloni using a piping bag or a small spoon
Spread the tomato sauce at the bottom of a baking tray, then add the filled cannelloni & top with the béchamel sauce
Bake in the oven for approx
Min, until the cannelloni are fully cooked