"Super delicious, creamy and vegan cannelloni filled with spinach"
'Cheesy' Cannelloni with Spinach
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A Note from Feedfeed
Round off your week with the ultimate comfort food—baked pasta! This cannelloni uses a cashew cream sauce and plenty of spinach and garlic to pack in the flavor.
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- Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
Cashew Cream
ingredients
- 3/4 cups cashews
- 1 1/3 cups water
- 1/2 juice of lemon
- 1 tsp apple cider vinegar
- Pinch of salt
- Pinch of pepper
Spinach
ingredients
- 14 ounces spinach
- 1 onion
- 2 garlic cloves
- 1 pinch of nutmeg
- salt & pepper to taste
- 10 ounces chopped tomatoes
- 1 teaspoon salt
- 1 pinch of pepper
- 2 teaspoons italian herbs
- 15 cannelloni noodles
- 3 tablespoons vegan grated cheese
- 2 tablespoons vegan cream (or keep some of the cashew cream)
Cashew cream
Method
Step 1
Soak the cashews in water the night before (alternatively in hot water for 30 minutes)
Step 2
Pour out the soaking water and mix the cashews along with all other ingredients in a high-speed blender.
Step 3
Blend until it becomes a very smooth cream and season it with salt and pepper.
Spinach
Step 1
Wash and roughly chop the spinach.
Step 2
Finely chop onions and garlic and sauté them in oil until glazed.
Step 3
Add the spinach and steam for about 3-5 minutes. Season with salt, pepper and nutmeg.
Step 4
Add the cashew cream, mix everything well and let it simmer for 2-3 minutes
Step 5
Put the tomatoes in a casserole and season them with salt, pepper and Italian herbs.
Step 6
Fill the cannelloni with the spinach cream mixture and place them in the tomato sauce.
Step 7
Mix cheese and cream and add in on top of the noodles.
Step 8
Bake at 400°F for about 20-30 minutes until golden brown.