Vegan Spinach Ricotta Cannelloni
Ingredients
Cashew ricotta
- 250g cashews (about 2 cups)
- 2 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
- salt and pepper to taste
Tomato sauce
- 1 can diced tomatoes 400ml (13.5fl.oz)
- 1 small onion
- 2 garlic cloves
- 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
Cannelloni
- 12 cannelloni tubes
Preparation
Cashew ricotta
Add all cashew ricotta ingredients to a food processor or blender and blend until you get a smooth, creamy consistency. Taste test and add more plant milk, water, or 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 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 start letting it melt. Slowly mix in the flour and cook over low heat for 2-3 minutes while continuously mixing using 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.
Cannelloni assembly
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 and top with the béchamel sauce. Bake in the oven for approximately 20-30 minutes, until the cannelloni are fully cooked. Remove the tray.
