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Cannelloni with Vegan Ricotta and Spinach

Cannelloni with Vegan Ricotta and Spinach

cannelloni with vegan ricotta and spinach ingredients

vegan ricotta and spinach

cannelloni with vegan ricotta and spinach in a baking dish

cannelloni with vegan ricotta and spinach top down

Prep time
20 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Tomatoes


For the cannelloni

  • 8 oz cannelloni pasta

For the tomato sauce

  • ¼ tsp black pepper (ground)
  • 4 cloves garlic (minced)
  • 2 tbsps italian herb mix
  • ½ tablespoon olive oil
  • 1 medium onion (thinly sliced)
  • ½ tsp sea salt
  • 1 lb tomato (diced)

For the filling

  • 1 cup cashew nuts (soaked)
  • ½ lemon (juice and zest)
  • 2 tbsps nutritional yeast
  • ½ tsp sea salt
  • 1 lb spinach (cleaned and chopped)

For the topping

  • 1 tbsp almond butter
  • 1½ cups almond milk
  • ¼ tsp black pepper (ground)
  • 4 tbsps nutritional yeast
  • ½ tablespoon olive oil
  • ½ tsp sea salt
  • 1 tablespoon wheat flour


  1. Preheat the oven to 200C (390 F) and use a baking dish.
  2. Use a pot and heat up the oil for the tomato sauce, sautee onion and garlic until aromatic for about 3-5 minutes.
  3. Add the tomato and close the lid, simmer for about 10 minutes and stir occasionally.
  4. Put the tomato sauce aside and stir in the herbs, salt and pepper.
  5. Use a big pot and add the spinach, stir occasionally until the spinach is withered for about 5-10 minutes.
  6. Use a strainer and extract as much liquid as possible from the spinach.
  7. Add the spinach and the rest of the filling ingredients to a blender and blend until smooth.
  8. Depending on how many servings you make, add the filling ingredients in batches.
  9. Adjust the taste of the sauce and the filling and use a baking dish which fits all the cannelloni in one layer.
  10. Add the tomato sauce to the baking dish and stuff the filling into the cannelloni.
  11. For the topping add all the ingredients to a blender and adjust taste.
  12. Put the filled cannelloni on top of the sauce and add the topping.
  13. The cannelloni have to be completely covered with sauce, add more almond milk if necessary.
  14. Bake the cannelloni for about 30 minutes and let it cool down a bit before serving, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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