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

For a cozy night in, pair this dish with a warming vegan chicken noodle soup that complements the flavors beautifully—ideal for a quiet Sunday evening.

Super Creamy Vegan Spinach & Ricotta Cannelloni

Course Main Course

Prep Time 1 30

Cook Time 40

Servings

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.