Vegan Spinach Ricotta Cannelloni

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.

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.

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.

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. Little by little, 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.

Stuff the cannelloni tubes with the spinach ricotta filling. Spread a layer of tomato sauce in a baking dish, place the stuffed cannelloni on top, cover with remaining tomato sauce and béchamel sauce, then bake in a preheated oven at 180°C for 25-30 minutes until golden and bubbly.