Do I need to pre-cook the cannelloni?

No, the cannelloni noodles are filled raw and placed in the tomato sauce. They cook on their own during baking as they absorb liquid from the sauce and the creamy filling. Just make sure there is enough sauce around the noodles.

Can I make the vegan cannelloni ahead of time?

Yes, they are perfect for guests. Fill the noodles, lay them in the baking dish with tomato sauce and chill it all, covered. Before serving, just add the vegan cheese on top and bake for about 30 minutes.

What can I use instead of cashew cream?

If you do not want to soak cashews, store-bought vegan soy or oat cream works too. The homemade cashew cream turns out especially creamy, though, and gives the filling its velvety taste.

Which vegan cheese melts best on cannelloni?

I like to use vegan grated cheese and mix it with a little cream, so it forms a nicely crisp layer and melts evenly. Simply V grated cheese has worked best for me.

How many cannelloni do I need per person?

For 4 servings I count on 12–16 cannelloni noodles, so about 3–4 per person. A fresh salad goes well alongside. If you are expecting guests, simply double the recipe.

24 FEBRUARY 2020

Vegan cannelloni with spinach

Name: Vegan cannelloni with spinach
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 100 gr (3/4 cup) cashews; 300 ml (1 1/3 cup) water; Juice of 1/2 lemon; 1 Tbsp apple cider vinegar; Salt & pepper; 400 gr (14 oz.) spinach; 1 onion; 2 garlic cloves; 1 Tbsp olive oil; 2 pinches of nutmeg; salt & pepper; 1 can (approx. 280 gr / 10 oz.) chopped tomatoes; 1 tsp salt; 1 pinch of pepper; 1-2 tsp italian herbs; 12-16 cannelloni noodles; 2-3 Tbsp vegan grated cheese; 1-2 Tbsp vegan cream (or keep some of the cashew cream)

By Verena Frei

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This post is also available in: deutsch

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Last updated 8 June 2026

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4 servings

Hello everyone, vegan cannelloni with spinach - today's recipe for you! So easy and quick to make, super creamy and absolutely tasty! My kids would have loved to lick the plates, that’s how much they liked it. The cannelloni are filled with a creamy mixture of spinach and cashew cream, which causes this irresistible, velvety taste. This dish is prepared quickly and also great for guests, because you can prepare it well.

Speaking of creamy cashew fillings: in my new Mexican tortilla lasagna a similar cashew sauce takes over the cheesy layer – a feast for the whole family.

I love making my own cream from soaked cashews, it's really easy. Just don't forget to soak them (but it can also be done by soaking the cashews in hot water, which shortens the time). It’s important to have a good mixer so that it turns out really nice and creamy and no pieces are left behind.

Cannelloni bake with golden crust in the dish, from above

Recipe

And now here is the recipe for vegan cannelloni with spinach:

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: the cannelloni do not need to be pre-cooked – fill them raw and place them in plenty of tomato sauce, and they will cook on their own while baking. For the crispy cheese layer I mix the vegan grated cheese with a little cream so it melts evenly (I like Simply V). You can prep the whole dish ahead: fill and assemble it in the baking dish, chill it, and bake for about 30 minutes before serving. The homemade cashew cream is worth it – it makes the filling extra creamy.

4.4 from 5 votes

Vegan cannelloni with spinach

Vegan cannelloni with spinach and creamy cashew cream, baked in tomato sauce with a crispy vegan cheese layer. An easy family recipe you can prep ahead.

Course:Main dish
Prep:20 min
Cook:30 min
Servings:4 servings

Vegan

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EQUIPMENT

Baking oven

INGREDIENTS

Cashew-Cream:

100gr (3/4 cup)cashews
300ml (1 1/3 cup)water
Juice of1/2lemon
1Tbspapple cider vinegar
Salt & pepper

Spinach:

400gr (14 oz.)spinach
1onion
2garlic cloves
1Tbspolive oil
2pinches ofnutmeg
salt & pepper
1can (approx. 280 gr / 10 oz.)chopped tomatoes
1tspsalt
1pinch ofpepper
1-2tspitalian herbs
12-16cannelloni noodles
2-3Tbspvegan grated cheese
1-2Tbspvegan cream (or keep some of the cashew cream)

INSTRUCTIONS

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

Spinach

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 200°C (392°F) for about 20-30 minutes until golden brown

Calories: 480 kcal

GOOD TO KNOW

Frequently asked questions

No, the cannelloni noodles are filled raw and placed in the tomato sauce. They cook on their own during baking as they absorb liquid from the sauce and the creamy filling. Just make sure there is enough sauce around the noodles.
Yes, they are perfect for guests. Fill the noodles, lay them in the baking dish with tomato sauce and chill it all, covered. Before serving, just add the vegan cheese on top and bake for about 30 minutes.
If you do not want to soak cashews, store-bought vegan soy or oat cream works too. The homemade cashew cream turns out especially creamy, though, and gives the filling its velvety taste.
I like to use vegan grated cheese and mix it with a little cream, so it forms a nicely crisp layer and melts evenly. Simply V grated cheese has worked best for me.
For 4 servings I count on 12–16 cannelloni noodles, so about 3–4 per person. A fresh salad goes well alongside. If you are expecting guests, simply double the recipe.

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