Spinach and Almond Ricotta Cannelloni

Servings: Serves: 6

Nutritional Information:

Per 100g

Calories 229, Fat 15g, Saturates 1.6g, Carbohydrates 11g, Sugars 3.6g, Protein 9.1g, Salt 0.16g


For the Almond Ricotta:

420g (3 cups)
240ml (1 cup)
Cold Water
15g (1/3 cup)
Sea Salt and Black Pepper, to taste

For the Tomato and Basil Sauce:

For the Cheese Topping:

For the Almond Parmesan:

To Make the Cannelloni:

250g (generous 1 cup)
A large baking dish
A piping bag or freezer food bag



Place the ingredients for the parmesan into a blender and pulse until you have a crumbly texture. Set aside.


Make the almond ricotta by adding all the ingredients to a high performance blender and processing until as smooth as possible. Set aside.


In a large pan, heat the oil and gently sweat the onions with a pinch of salt for 5 minutes or until softened. Add the garlic and cook for a minute before adding the vinegar and wine. Let this bubble and reduce slightly for a few minutes.


Add the rest of the tomato sauce ingredients to the pan, reserving half of the basil to add at the end. Bring to a simmer and leave to cook gently for 30 minutes.


Cook or defrost the spinach in a microwave until wilted. Transfer to clean kitchen towels and squeeze out the excess water. Chop the spinach and mix with the ricotta, along with 3 tbsp of almond parmesan and some salt and pepper.


Fill a piping bag or freezer bag with the spinach and ricotta mix, snip off the corner and use this to fill all 16 cannelloni tubes.


For the cheese sauce, boil the potato, carrots and onion for 10 minutes or until tender. Drain, reserving 235ml (1 cup) of the cooking liquid.


Add the cooked vegetables to a clean blender along with the drained cashews and the rest of the ingredients, including the reserved water. Process until smooth and silky. Check the seasoning and adjust if necessary.


Preheat the oven to 180°C (Gas Mark 4, 350°F). Remove the large basil sprig from the tomato sauce and add the remaining fresh basil, finely chopped.


Add a layer of tomato and basil sauce to the bottom of the roasting dish, followed by half the filled cannelloni tubes. Add another layer of tomato sauce, followed by the remaining cannelloni. Top with the final layer of tomato sauce and pour over the cheese topping. Sprinkle with parmesan and transfer to the oven. Bake for 35-45 minutes and leave to stand for 5 minutes before serving with a rocket salad.


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