Main Courses > Vegetarian & Vegan > Vegetarian Casseroles > Spinach Ricotta Cannelloni

Vegan Spinach Ricotta Cannelloni Bake

Enjoy a hearty and satisfying vegan version of the classic Spinach Ricotta Cannelloni! This recipe uses a plant-based ricotta alternative and a flavorful cashew cream sauce to create a creamy, comforting, and completely vegan casserole. Perfect for a plant-based dinner or a special occasion.

Prep Time
50 minutes
Cook Time
35 minutes
Servings
6
Ingredients
  • 250 g Cannelloni Tubes (Vegan)
  • 500 g Fresh Spinach
  • 500 g Vegan Ricotta Cheese
  • 3 tbsp Nutritional Yeast
  • 1 cup Cashews (raw, unsalted)
  • 1 cup Vegetable Broth
  • 1 tbsp Lemon Juice
  • 700 g Tomato Passata
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • To taste Salt
  • To taste Black Pepper

Soak Cashews for Cashew Cream

Place the raw cashews in a bowl and cover them with boiling water. Let them soak for at least 30 minutes, or preferably an hour, to soften. This will allow them to blend into a smooth and creamy sauce. Drain and rinse the soaked cashews.

Prepare the Spinach and Vegan Ricotta Filling

Wash the spinach thoroughly. Sauté the spinach over medium heat until wilted. Drain well and squeeze out any excess moisture. Finely chop the cooked spinach and transfer it to a large bowl. Add the vegan ricotta cheese, nutritional yeast, salt, and pepper to the bowl. Mix all the ingredients together until well combined.

Make the Cashew Cream Sauce

In a high-speed blender, combine the drained cashews, vegetable broth, and lemon juice. Blend until completely smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste.

Make the Tomato Sauce

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Pour in the tomato passata, add the dried oregano, salt, and pepper. Bring the sauce to a simmer and cook for about 15 minutes, stirring occasionally, until slightly thickened.

Fill the Cannelloni Tubes

Preheat your oven to 180°C (350°F). Grease a baking dish. Carefully fill each cannelloni tube with the spinach and vegan ricotta mixture. You can use a piping bag or a spoon to make this process easier. Ensure the tubes are filled evenly.

Assemble and Bake the Casserole

Pour a thin layer of tomato sauce into the prepared baking dish. Arrange the filled cannelloni tubes in a single layer over the tomato sauce. Pour the cashew cream sauce evenly over the cannelloni, followed by the remaining tomato sauce. Bake in the preheated oven for 30-35 minutes, or until the cannelloni are tender and the sauce is bubbly. Let the casserole cool for a few minutes before serving.

Serving Suggestions

Garnish with fresh basil or parsley before serving. Serve with a side salad or roasted vegetables for a complete and balanced meal.

Nutrition Facts Estimated per 100g of product

Calories: 160 kcal, Protein: 7g, Fat: 9g, Carbohydrates: 14g, Fiber: 3g

Other Considerations for Nutrition

The nutrition information is an estimate and can vary based on specific ingredients and portion sizes. Cashews are high in healthy fats, but moderation is key. Consider using a low-sodium vegetable broth.

← Spinach and Ricotta Enchiladas with Tomato Sauce Vegetarian Cottage Pie with Cauliflower Mash Topping →

FAQ

  • What if I don't have a high-speed blender for the cashew cream?

    You can use a regular blender, but you may need to soak the cashews for a longer period (at least 2 hours) to ensure they blend smoothly. Alternatively, you can purchase pre-made cashew cream.
  • Can I use store-bought vegan ricotta?

    Yes, you can use store-bought vegan ricotta. Just ensure it's a flavor you enjoy.
  • Can I add other vegetables to the filling?

    Absolutely! Sautéed mushrooms, zucchini, or bell peppers can be added to the spinach and vegan ricotta filling.