Creamy Cannelloni | BOSH! | Vegan recipe

If you’re having people over dinner or if you just fancy treating yourself to an AMAZING dinner, this Creamy Cannelloni is for you.

Here’s how you can make it at home!


Cream “Cheese” Base:

1.5 cups cashews (soaked)
1/2 cup water
1 lemon (juice)
2 tbsp nutritional yeast

1.5 tbsp olive oil
3 large shallots, minced
3 cloves garlic, minced
1/2 tsp onion powder
1/2 tsp salt
3 cups spinach (Finely chopped)
1/2 cup basil leaves (chopped)

16 cannelloni pasta tubes

Olive oil for greasing

3.5 cups pre made tomato sauce (really good quality – roughly 2 cups per jar)
1/2 small block dairy free cheese (grated)

To Serve:
Rocket (for a side salad)
Balsamic glaze


1 Put all the Ricotta “Cheese” ingredients in a liquidiser and whizz them up into a thick cream (it should be the consistency of garlic and herb cheese)
2 Heat the olive oil in a small saucepan, fry the shallots and garlic until they’re nicely cooked
3 Throw the basil and the spinach into the frying pan and cook everything together until the spinach is well wilted
4 Put the contents of that pan into the food processor & pulse it in to the ‘cheese’ (make sure it’s only MIXED not blended together – it should be cream with green flecks, not light green)
5 Put the ‘cheese’ into a piping bag and pipe it into the tubes of cannelloni pasta so they’re well packed
6 Grease a lasagne dish and place the packed tubes of pasta neatly into it
7 Pour the tomato sauce over the cannelloni
8 Sprinkle on the grated cheese
9 Cover with tin foil, put the dish in the oven and bake for 35 minutes at 180℃
10 Take the dish out of the oven and serve the cannelloni with a side salad


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