Baked Vegan Cannelloni with Spinach and Cashew Ricotta

Ingredients

• 12 pieces cannelloni tubes
• 10 ounces fresh spinach
• 1 cup raw cashews
• 1 cup nutritional yeast
• 2 cups marinara sauce
• 3 cloves garlic
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 tablespoon fresh basil

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a medium bowl, soak 1 cup of raw cashews in water for at least 4 hours or overnight. Drain and rinse before using.

3. 3

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant.

4. 4

   Add 10 ounces of fresh spinach to the skillet. Sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

5. 5

   In a food processor, combine the soaked cashews, 1 cup of nutritional yeast, 2 tablespoons of lemon juice, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of dried oregano. Blend until smooth and creamy.

6. 6

   Add the sautéed spinach to the cashew mixture and pulse a few times to combine. The mixture should be chunky but well mixed.

7. 7

   Fill each cannelloni tube with the spinach and cashew ricotta mixture using a small spoon or a piping bag.

8. 8

   Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.

9. 9

   Place the filled cannelloni tubes in the baking dish, side by side.

10. 10

    Pour the remaining 1 cup of marinara sauce over the cannelloni, ensuring they are well coated.

11. 11

    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

12. 12

    After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the sauce is bubbling and the cannelloni are heated through.

13. 13

    Remove from the oven and let cool for 5 minutes. Garnish with fresh basil before serving.