Cashew Ricotta And Spinach Cannelloni Recipes

CASHEW RICOTTA AND SPINACH CANNELLONI

Cashew Ricotta and Spinach Cannelloni image

When we think of Italian food, many of us think pasta (or yes, pizza, of course!). At first, you might not think that pasta would be an issue in a plant-based diet, but that isn't really the case.

Provided by WKernan

Categories < 60 Mins

Time 1h

Yield 3 cannelloni, 4 serving(s)

Number Of Ingredients 21

Ingredients

1/2 onion, diced
28 ounces canned chopped tomatoes
1 bay leaf
1 teaspoon dried basil and oregano
1/4 teaspoon salt and pepper
9 ounces frozen spinach
1/2 onion, diced
1 garlic clove
1/4 teaspoon nutmeg
1 cup cashews, soaked in water overnight
3 tablespoons lemon juice (juice from one lemon)
1 tablespoon finely chopped onion (or 1 tsp onion powder)
1 tablespoon nutritional yeast
1 teaspoon tahini
1 garlic clove
1/4 cup water
10 -12 cannelloni tubes
1/2 cup whole almond
1/4 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder

Steps:

Sauté the diced onion in a little olive oil for a few minutes. Add the tomatoes, herbs and spices (add(omit according to your preference), stir and let simmer for 20- 30 minutes until sauce thickens.
Sauté the other half of the onion in a little olive oil for a few minutes, then add the spinach, garlic and nutmeg. Heat until spinach melts and any excess water/moisture cooks away. Should only take about 10 minutes, so remove and allow to cool a little while sauce is still cooking.
While the sauce and spinach are cooking, prepare the cashew ricotta. Drain and rinse the soaked cashews and pour them and all the other ricotta ingredients into a blender. Mix until smooth.
Spread a little olive oil on the bottom of a ovenproof pan. Combine the spinach and ricotta and mix well. Fill a piping bag or a plastic bag with the ricotta/spinach mix and squeeze into the cannelloni tubes, placing each tube in the pan when filled. You should be able to fill ca 10 - 12 tubes.
Pour the thickened tomato sauce over cannelloni, spread some fresh basil leaves on top, and finally top with the almond parmesan.
To make almond parmesan - food process almonds, 1/4 c nutritional yeast, 1 t salt and 1 t garlic powder. Sprinkle on top.
Cook in oven at 375° F(190° C) for about 30 minutes (follow the instructions on the cannelloni package). Check from time to time and cover with foil if the cheese starts to burn.

Nutrition Facts : Calories 431.7, Fat 27.4, SaturatedFat 4.2, Sodium 873.8, Carbohydrate 37, Fiber 12.5, Sugar 9.7, Protein 20.2

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