Vegan Cannelloni with Spinach

The cannelloni are filled with a creamy mixture of spinach and cashew cream, which causes this irresistible, velvety taste. This dish is prepared quickly and also great for guests, because you can prepare it well.



  • 100 gr (3/4 cup) cashews
  • 300 ml (1 1/3 cup)  water
  • Juice of 1/2 lemon
  • 1 Tbsp apple cider vinegar
  • Salt & pepper


  • 400 gr (14 oz.) spinach
  • 1 onion
  • 2 garlic cloves
  • 1 Tbsp olive oil
  • 2 pinches of nutmeg
  • salt & pepper
  • 1 can (approx. 280 gr / 10 oz.)  chopped tomatoes
  • 1 tsp salt
  • 1 pinch of pepper
  • 1-2 tsp italian herbs
  • 12-16 cannelloni noodles
  • 2-3 Tbsp vegan grated cheese
  • 1-2 Tbsp vegan cream (or keep some of the cashew cream)


  1. Cashew cream: Soak the cashews in water the night before (alternatively in hot water for 30 minutes).Pour out the soaking water and mix the cashews along with all other ingredients in a high-speed blender.
  2. Blend until it becomes a very smooth cream and season it with salt and pepper.
  1. Spinach: Wash and roughly chop the spinach. Finely chop onions and garlic and sauté them in oil until glazed.
  2. Add the spinach and steam for about 3-5 minutes. Season with salt, pepper and nutmeg.
  3. Add the cashew cream, mix everything well and let it simmer for 2-3 minutes.
  4. Put the tomatoes in a casserole and season them with salt, pepper and Italian herbs.
  5. Fill the cannelloni with the spinach cream mixture and place them in the tomato sauce .
  6. Mix cheese and cream and add in on top of the noodles. Bake at 200°C (392°F) for about 20-30 minutes until golden brown.


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Guest Blogger Verena Frei

Freistyle is a food, travel and lifestyle blog, where I share my passion for healthy food and plant based recipes – but also pursuing my other passions like traveling with the family, styling and photography and living a healthy and sustainable lifestyle. See all recipes by Verena

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