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.