Vegan cannelloni with spinach

Prep 20 min·Cook 30 min·Total 50 min·4 servings·VEGAN·480 kcal

Ingredients

Cashew-Cream

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

Spinach

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)

Equipment: Baking oven

Instructions

Cashew cream

1.Soak the cashews in water the night before (alternatively in hot water for 30 minutes)
2.Pour out the soaking water and mix the cashews along with all other ingredients in a high-speed blender
3.Blend until it becomes a very smooth cream and season it with salt and pepper

Spinach

1.Wash and roughly chop the spinach
2.Finely chop onions and garlic and sauté them in oil until glazed
3.Add the spinach and steam for about 3-5 minutes
4.Season with salt, pepper and nutmeg
5.Add the cashew cream, mix everything well and let it simmer for 2-3 minutes
6.Put the tomatoes in a casserole and season them with salt, pepper and Italian herbs
7.Fill the cannelloni with the spinach cream mixture and place them in the tomato sauce
8.Mix cheese and cream and add in on top of the noodles
9.Bake at 200°C (392°F) for about 20-30 minutes until golden brown

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.

Nutrition per serving: 480 kcal