'Cheesy' Cannelloni with Spinach

"Super delicious, creamy and vegan cannelloni filled with spinach"
-- @frei_style

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


  • 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



  • 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


  • 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.


  • 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.

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