Ricotta and Spinach Vegan Cannelloni

Cannelloni pasta stuffed with a cheesy and savory dairy-free ricotta, covered in homemade marinara sauce and baked with parmesan until crispy. Prepare the marinara sauce first so it simmers on the stove while you are cooking your cannelloni noodles and preparing the ricotta cheese.

Ricotta and Spinach Vegan Cannelloni

  1. 10 cannelloni shells

Marinara Sauce
  1. 2 white onions, diced
  2. 5 cloves garlic, minced
  3. 2 tbsp balsamic vinegar
  4. 3 tbsp herbes de provence
  5. 2 cans diced tomatoes (796 ml/28 oz each)

  1. ¾ large onion, diced
  2. 3 cloves garlic, minced
  3. ½ cup raw cashews, soaked
  4. ¼ tsp nutmeg
  5. 1 tbsp vegetable bouillon
  6. 1 tbsp lemon juice
  7. 1 tbsp apple cider vinegar
  8. 4 tbsp nutritional yeast
  9. 1 cup tofu, crumbled
  10. ¾ cup frozen spinach (measured after defrosting)

  1. Vegan Parmesan
  2. Fresh Basil

  • Preheat the oven to 375F.
  • Prepare the cashews by soaking them overnight in cold water or for 15 minutes in boiling water.
  • Defrost frozen spinach in the microwave. Squeeze out exceed liquid and measure out ¾ cup of spinach. Set aside to use in the ricotta cheese.
Marinara sauce
  • In a deep pan, saute onion and garlic with balsamic vinegar and herbes de provence on medium-high heat until the onions are soft and lightly-sauteed. Add the canned tomatoes.
  • Simmer on low for 30 minutes while preparing the cannelloni. Add sea salt and pepper to taste.