- 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)
Soak the cashews in water the night before (alternatively in hot water for 30 minutes)
Pour out the soaking water and mix the cashews along with all other ingredients in a high-speed blender.
Blend until it becomes a very smooth cream and season it with salt and pepper.
Wash and roughly chop the spinach.
Finely chop onions and garlic and sauté them in oil until glazed.
Add the spinach and steam for about 3-5 minutes. Season with salt, pepper and nutmeg.
Add the cashew cream, mix everything well and let it simmer for 2-3 minutes
Put the tomatoes in a casserole and season them with salt, pepper and Italian herbs.
Fill the cannelloni with the spinach cream mixture and place them in the tomato sauce.
Mix cheese and cream and add in on top of the noodles.
Bake at 400°F for about 20-30 minutes until golden brown.