Vegan Cannelloni with Spinach & Almond Ricotta

veganfoodandliving.com

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subheading: For the almond ricotta:

420 g blanched almonds

240 ml cold water

15 g nutritional yeast

2 tsp garlic powder

0.50 lemon, juice only

subheading: For the tomato and basil sauce:

1 tbsp olive oil

500 g passata

400 g tin of chopped tomatoes

1 red onion, peeled and finely chopped

5 cloves garlic, peeled and finely chopped

2 tsp dried Italian herbs

125 ml vegan red wine

2 tbsp balsamic vinegar

2 tsp sugar (any)

large handful of fresh basil

subheading: For the cheese topping:

1 large potato, peeled and diced

2 carrots, peeled and diced

1 small onion, peeled and roughly chopped

15 g nutritional yeast

1 tbsp Dijon mustard

150 g cashews, soaked in hot water for 30 mins

2 tsp tapioca starch

freshly grated nutmeg, to taste

salt and black pepper

subheading: For the almond parmesan:

140 g whole almonds

11 g nutritional yeast

1 tsp sea salt flakes

1 tsp garlic powder

subheading: To make the cannelloni:

16 cannelloni tube

250 g fresh or frozen spinach

Directions at veganfoodandliving.com

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