Cashew Spinach Cannelloni

Ingredients for 4 servings:

• 16 cannelloni
• 200 g cashew nuts
• 3 tbsp olive oil
• 1 onion(s)
• 1 ½ can(s) of chopped tomatoes (400 g cans)
• 350 g spinach, frozen or 3 good handfuls of fresh young spinach
• 1 chili pepper(s)
• 2 garlic cloves
• 1 tbsp protein powder or soy flour
• 100 ml almond milk (almond drink) or rice or soy milk
• 3 tbsp soy sour cream (sour cream alternative)
• 1 tsp tomato paste
• salt and pepper
• Cheese substitute (vegan pizza cheese or vegan “Parmezzano”)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Vegan

Soak the cashews in water overnight; this will make everything much creamier and finer. Place the soaked cashews, without the water, in a tall bowl, add the garlic, spinach (defrost frozen first), egg white flour, and chili. Blend with a hand blender until creamy. Now add the almond milk; add more if needed. The mixture should have the consistency of mashed potatoes. Season with salt and pepper. Next, mix the olive oil with the sour cream, tomato paste, and a pinch of salt, and pour the sauce into the baking dish as a base. Now put the filling mixture into a piping bag and fill the cannelloni with it. You can also use a spoon, but using a piping bag is easier and cleaner. Place the filled cannelloni in the baking dish. Cut the onion into small cubes and fry in a little oil until translucent. Add the tomatoes (I always use one and a half cans, but you can also use two whole cans), simmer briefly (about 3 minutes), and season with salt and pepper. Pour the sauce over the cannelloni. Grate the vegan pizza cheese over the tomatoes and place in the preheated oven at 200 degrees Celsius. Bake for about 30 minutes. Sprinkle the Parmezzano on top after baking.