Super Creamy Vegan Spinach & Ricotta Cannelloni
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.