Cashew Ricotta and Spinach Cannelloni

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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