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Vegan cannelloni with spinach
Super delicious, creamy and vegan cannelloni filled with spinach
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
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