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Vegane Cannelloni mit Spinat
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5 from 2 votes

Vegan cannelloni with spinach

Super delicious, creamy and vegan cannelloni filled with spinach 
Prep Time20 minutes
Cook Time30 minutes
Course: Hauptgericht, leichte Gerichte, Main Course
Keyword: Cannelloni, Cashew, Pasta, Spinach, Spinat, Vegan
Servings: 4 Portions
Author: Verena Frei

Equipment

  • Baking oven

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)

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