Vegan Spinach Ricotta Cannelloni
Ingredients
- 12 cannelloni
Cashew ricotta
- 250g cashews (about 2 cups)
- 2 peeled garlic cloves
- 1/2 lemon, juiced
- 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
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 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
Add all cashew ricotta ingredients to a food processor or blender and blend until smooth and creamy. Taste and adjust plant milk, water, or seasonings as needed.
Thaw the spinach and remove excess liquid. Sauté the onions in oil until caramelized. Add the spinach, onions, and cashew ricotta to a bowl and mix with salt and pepper 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, salt, pepper, and lemon juice to taste. Bring to a boil, then reduce heat and simmer for 10 minutes.
Melt the plant butter in a pot over low heat. Slowly mix in the flour and cook for 2-3 minutes, stirring continuously. Gradually add the plant milk while mixing to avoid lumps. Bring to a boil and add salt, pepper, nutmeg, and lemon juice to taste. Reduce heat and simmer for 10 minutes until thickened.
Preheat the oven to 180°C (350°F). Spread a thin layer of tomato sauce in the bottom of a baking dish. Fill each of the 12 cannelloni tubes with the spinach ricotta filling. Arrange the filled tubes in the baking dish. Pour the remaining tomato sauce over the cannelloni. Pour the béchamel sauce over the top. Bake for 20-25 minutes until the sauce is bubbling and the top is golden.
