Name: Spinach & Ricotta Cannelloni
Prep time: 40 min
Cook time: 45 min
Yield: 6
Ingredients: 130g cannelloni tubes; 30g vegan Parmesan, grated; 680g marinara sauce or homemade tomato sauce; 2 tbsp vegan pesto (optional); FOR THE FILLING; 150g PACK’D organic frozen spinach, thawed with the water squeezed out; 1 batch of cashew ricotta; FOR THE CASHEW RICOTTA; 290g cashews; 165ml water; 1 tbsp lemon juice; 2 tbsp nutritional yeast; 1 garlic clove, minced; 23g grated vegan Parmesan; ½ tsp onion powder; Flakey sea salt and freshly cracked black pepper, to taste; FOR THE TOPPING; 20g vegan Parmesan, grated; 220g shredded vegan mozzarella; Fresh basil, finely chopped

VMG Recipes