Vegan Spinach Ricotta Cannelloni


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Vegan Spinach Ricotta Cannelloni

Vegan Spinach Ricotta Cannelloni



Cashew Ricotta

  • 250g cashews (about 2 cups)
  • 2 peeled garlic cloves
  • ½ lemon, the juice
  • 4 tbsp nutritional yeast
  • ¾ tbsp salt
  • 150ml plant milk or water (about ⅔ cup)

Spinach Ricotta Filling:

  • 300g frozen spinach (10.5oz)
  • 1 onion, peeled and finely chopped
  • salt and pepper to taste
  • Cashew ricotta

Tomato 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
  • nutmeg
  • lemon juice


Cashew Ricotta:

  1. 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:

  1. Thaw the spinach and remove excess liquid. Sauté the onions in oil until they’re caramelized.
  2. Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste). Set aside.

Tomato sauce:

  1. 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:

  1. 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.
  2. Little by little, add the plant milk while mixing (to avoid lumps).
  3. 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.


  1. Preheat the oven to 180C/360F.
  2. Fill the cannelloni using a piping bag or a small spoon. Spread the tomato sauce at the bottom of a baking tray, then add the filled cannelloni & top with the Béchamel sauce.
  3. Bake in the oven for approx. 20-30min, until the cannelloni are fully cooked.
  4. Remove the tray from the oven, let it cool a little & serve warm and enjoy. 


Find more of Anja’s recipes on @byanjushka.

Looking for more ways to make vegan cannelloni? Check out this recipe.


  1. Amazing! I don’t like vegan cheese this recipe that tastes cheesy without using vegan cheese is brilliant. This was a warm, comforting, rich dish perfect for pasta night. Will definitely make again.


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