Super Creamy Vegan Spinach & Ricotta Cannelloni

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

December 12, 2020

This is an oil-free, protein-rich comfort food perfect for winter weather. It IS a labour of love so prepare to spend maybe 1-2 hours prepping ingredients & filling your pasta. A nice one for a quiet Sunday evening.

 

vegan cream cheese
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Super Creamy Vegan Spinach & Ricotta Cannelloni

Course Main Course
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Servings 6

Ingredients

Cheesey Cashew Cream

  • 1 1/4 cups raw cashews
  • 1 cup soy milk
  • 3 tbsp nutritional yeast
  • 1 tbsp miso paste
  • salt, to taste

Vegan Ricotta

  • 1 brown onion, large
  • 450 g tofu
  • 3 cloves garlic
  • 1/4 cup lemon juice
  • 5 tbsp nutritional yeast
  • 1 1/2 tbsp miso paste
  • 1/4 tsp freshly ground pepper
  • salt, to taste

Pasta & Sauce

  • 800 ml passata
  • 250 g cannelloni pasta tubes
  • 250 g frozen spinach (thawed)
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • pepper to taste

Instructions

Cheesey Cashew Cream

  • Boil kettle. Cover cashews with boiling water & leave to soak.
  • Boil kettle. Cover cashews with boiling water & leave to soak.

Vegan Ricotta

  • Water-fry onion in a small pan over medium heat until translucent & no water remains.
  • Add tofu to food processor and pulse a few times. Add onion & all other ingredients. Pulse until smooth (small lumps are okay).

Pasta & Sauce

  • Preheat oven to 180C.
  • Squeeze out excess water from frozen spinach, then add to food processor with ricotta. Add nutmeg, salt & pepper. Pulse until combined.
  • Fill cannelloni tubes with spinach and ricotta mixture. You can use a piping bag, or make your own with a plastic ziplock bag with the corner snipped off.
  • Bake in oven for 40 minutes until cannelloni are cooked through & sauce is hot.
  • Drain cashews & add to blender with other cashew cream ingredients. Blend on high until smooth.
  • Serve out cannelloni, then top with cashew cream.

Notes

Store leftover cashew cream separately to cannelloni. Note that the cashew cream does not heat well (it turns cakey) so if reheating leftovers, I suggest adding it on as a cold topping.

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