Plant Based Cannelloni Cashew Cream

10 Jan Plant Based Cannelloni Cashew Cream

Posted at 00:55h in Recipes, Plant Based, Western by

Tasty and filling vegan cannelloni, perfect for sharing!

Plant-Based Cannelloni Cashew cream
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Plant-Based Cannelloni Cashew cream

0 from 0 votes
Cuisine: italianDifficulty: 3/5
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Tasty and filling vegan cannelloni, perfect for sharing!

Ingredients

  • 2 cups almonds, soaked for 4 hours

  • 1 cup water

  • 2 tablespoons lemon juice

  • 2 teaspoons apple cider vinegar

  • teaspoon Salt

  • teaspoon Mustard

  • Vegetables

  • 2 tablespoons olive oil

  • 1 Yellow onion, cut into small dice

  • 2 Carrots, diced

  • Mushrooms of choice

  • teaspoon Salt

  • Black pepper, to taste

  • 2 Chopped garlic

  • Almond milk

  • 2 cups marinara sauce

  • Cannelloni

  • Nutritional yeast and basil leaves

Directions

  • In a blender, blend all the cashew cream ingredients until smooth
  • In a pan, saute all the vegetables with olive oil until soft. Season with enough salt and black pepper. Add a little almond milk if too dry. Let cool.
  • Fill the Cannelloni with the sautéed filling. Arrange in a pan and pour marinara sauce and cashew cream.
  • Bake in a preheated oven at 180C for 20-25 minutes.
  • Sprinkle nutritional yeast and basil leaves

Recipe Video

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