Cheese and Spinach Cannelloni
This dish is amazing! Warm, filling, delicious. You won't even miss the cheese. It's a great option for dinner parties, or for cheat meals. With four servings, you can have a great dinner ready in the frige for several days. The leftovers taste even better! It's easy to put together. You don't even have to cook the pasta first. But a little warning. The fat is a bit high, so watch your macros for the rest of the day. Buon appetito !
(Serves 4)
1 ½ cups raw cashews
1 cup fresh baby spinach
¼ cup soy milk
2 Tbsp lemon juice
1 ½ Tbsp olive oil
1 tsp agave syrup
½ tsp each dried basil, thyme, parsley, salt, garlic powder
¼ tsp each ground black pepper, oregano
Pinch of nutmeg
140 g (5 oz) vegan cannelloni noodles
3 cups vegan bottled marinara sauce
¼ cup nutritional yeast
***
Cover cashews with water and soak in the refrigerator overnight. They should puff up a little bit, and feel rubbery to the touch. Drain and place in food processor with spinach, soy milk, lemon juice, olive oil, agave, herbs and spices. Process, stopping to scrape down sides until mixture resembles ricotta cheese. Place into a piping bag (a plastic freezer bag with the corner cut out will work), and pipe into uncooked noodles. Preheat oven to 185 C (350 F). Cover bottom of a baking dish with marinara sauce. Arrange filled noodles in dish. Cover with remaining sauce. Top with 2 tablespoons of water. Sprinkle with nutritional yeast. Bake, uncovered, for 35 minutes until noodles are tender and top is golden. Serve hot.
Nutrition per serving …
Calories = 507 Protein = 16 Carb = 45 Fat = 31
