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Vegan Spinach Ricotta Cannelloni
by @byanjushka
(makes 12 cannelloni)
12 Cannelloni
Cashew Ricotta
250g cashews (about 2 cups)
2 peeled garlic cloves
1/2 lemon, the juice
4 tbsp nutritional yeast
3/4 tbsp salt
150ml plant milk or water (about 2/3 cup)
Spinach Ricotta Filling:
300g frozen spinach (10.5oz)
1 onion, peeled and finely chopped
salt and pepper to taste
Cashew ricotta
Tomate sauce:
1 can diced tomatoes 400ml (13.5fl.oz)
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and minced
oil for cooking
1 tbsp maple syrup
salt and pepper to taste
lemon juice
Béchamel sauce:
15g plant butter/margarine
20g flour
250ml plant milk
salt & pepper to taste
lemon juice
Cashew Ricotta:
Add all cashew ricotta ingredients to a food processor or blender and blend/process until you get a smooth, creamy consistency. Taste test & add more plant milk/water & seasonings if need be.
Spinach Ricotta Filling:
Thaw the spinach and remove excess liquid. Sauté the onions in oil until they’re caramelized.
Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste). Set aside.
Tomato sauce:
Heat oil in a pot & sauté the garlic & onion for 2-3min. Add the diced tomatoes & mix in the maple syrup, spices and lemon juice (to taste). Bring the sauce to a boil, then reduce heat to low & let simmer for 10 more min.
Béchamel sauce:
Add the vegan butter to a pot & start letting it melt. Slowly mix in the flour & cook over low heat for 2-3min. Continuously mix using a whisk.
Little by little, add the plant milk while mixing (to avoid lumps).
Bring to a boil & add spices & lemon juice to taste. Reduce heat & let it simmer over low heat for about 10min until the sauce thickens.