Ceara's Kitchen
  • Recipes
    • All

      Vegan Baked Brie in Puff Pastry (Vegan…

      February 10, 2019

      All

      Double Chocolate Vegan Brownies

      November 25, 2018

      All

      Hearty Vegan Breakfast Tacos

      September 16, 2018

      All

      15-Minute One Pot Hummus Pasta

      August 27, 2018

      All

      Vegan Scrambled Eggs (The Best Tofu Scramble!)

      June 11, 2018

      All

      Creamy Garlic Mushrooms

      May 22, 2018

      All

      Vegan Spaghetti Carbonara

      March 16, 2018

      All

      Vegan Cream of Mushroom Soup

      March 1, 2018

      All

      Addictive and Hot Vegan Cauliflower Wings

      February 3, 2018

      All

      Easy Chickpea Coconut Curry Soup

      January 24, 2018

      All

      Reader Favorite Recipes of 2017!

      December 31, 2017

      All

      Roasted Butternut Squash Alfredo

      November 12, 2017

      All

      Vegan Mozzarella Cheese

      October 24, 2017

      All

      Best Vegan Thanksgiving Recipes

      October 8, 2017

      All

      The Best Fluffy Oil-Free Hummus

      September 27, 2017

    • Sweet Eats
      • Chocolate
      • Cookies
      • Breads
        • Banana Bread
      • Smoothies
    • Savory Eats
      • Mains
        • Pasta
      • Salads
      • Sides
      • Appetizers
      • Soups & Stews
    • Gluten Free
    • Oil Free
    • 20 minutes or less
    • Breakfast
    • Snacks
  • Live Happy
    • Travel
    • WIAW
    • Running
  • Shop
    • Kitchen Appliances
    • Pantry
    • Blogging
      • All Recipes

        Vegan Baked Brie in Puff Pastry (Vegan…

        February 10, 2019

        All Recipes

        Double Chocolate Vegan Brownies

        November 25, 2018

        All Recipes

        Hearty Vegan Breakfast Tacos

        September 16, 2018

        All Recipes

        15-Minute One Pot Hummus Pasta

        August 27, 2018

        All Recipes

        Vegan Scrambled Eggs (The Best Tofu Scramble!)

        June 11, 2018

  • Contact

Ceara's Kitchen

  • Recipes
    • All

      Vegan Baked Brie in Puff Pastry (Vegan…

      February 10, 2019

      All

      Double Chocolate Vegan Brownies

      November 25, 2018

      All

      Hearty Vegan Breakfast Tacos

      September 16, 2018

      All

      15-Minute One Pot Hummus Pasta

      August 27, 2018

      All

      Vegan Scrambled Eggs (The Best Tofu Scramble!)

      June 11, 2018

      All

      Creamy Garlic Mushrooms

      May 22, 2018

      All

      Vegan Spaghetti Carbonara

      March 16, 2018

      All

      Vegan Cream of Mushroom Soup

      March 1, 2018

      All

      Addictive and Hot Vegan Cauliflower Wings

      February 3, 2018

      All

      Easy Chickpea Coconut Curry Soup

      January 24, 2018

      All

      Reader Favorite Recipes of 2017!

      December 31, 2017

      All

      Roasted Butternut Squash Alfredo

      November 12, 2017

      All

      Vegan Mozzarella Cheese

      October 24, 2017

      All

      Best Vegan Thanksgiving Recipes

      October 8, 2017

      All

      The Best Fluffy Oil-Free Hummus

      September 27, 2017

    • Sweet Eats
      • Chocolate
      • Cookies
      • Breads
        • Banana Bread
      • Smoothies
    • Savory Eats
      • Mains
        • Pasta
      • Salads
      • Sides
      • Appetizers
      • Soups & Stews
    • Gluten Free
    • Oil Free
    • 20 minutes or less
    • Breakfast
    • Snacks
  • Live Happy
    • Travel
    • WIAW
    • Running
  • Shop
    • Kitchen Appliances
    • Pantry
    • Blogging
      • All Recipes

        Vegan Baked Brie in Puff Pastry (Vegan…

        February 10, 2019

        All Recipes

        Double Chocolate Vegan Brownies

        November 25, 2018

        All Recipes

        Hearty Vegan Breakfast Tacos

        September 16, 2018

        All Recipes

        15-Minute One Pot Hummus Pasta

        August 27, 2018

        All Recipes

        Vegan Scrambled Eggs (The Best Tofu Scramble!)

        June 11, 2018

  • Contact

Ricotta and Spinach Vegan Cannelloni

March 18, 2017

Vegan Cannelloni… Cannelloni pasta stuffed with a cheesy and savory dairy-free Ricotta, covered in homemade marinara sauce and baked with parmesan until crispy.

Ricotta and Spinach Vegan Cannelloni

How have YOU been? I was soo happy that Winter was finally gone and done with but then this past week it came back with a vengeance! Snow, wind, ice, and freezing cold temperatures. And with the cold comes a NEEEEEED for comfort food like Vegan Cannelloni… in other words pasta stuffed with cheese, baked and full of so much goodness it can even beat the cold in March!

Ricotta and Spinach Vegan Cannelloni

[easy-tweet tweet=”You don’t need dairy to make cheesy, savory, and perfect Ricotta cheese at home. ” user=”CearasKitchen” url=”https://goo.gl/Zdp1Fb” template=”light”]

And this Vegan Canneloni is really ALL about the Dairy-Free Ricotta.  ↡ ↡ ↡

Ricotta and Spinach Vegan Cannelloni

I actually had big plans to share my Vegan Cannelloni recipe with you a couple of weeks ago but then when I went to write my post and ALL the notes on my phone (where I write down all my recipes as I cook) mysteriously got deleted. I almost crieeed because this recipe is all about the Vegan Ricotta. It took me several tests to perfect the texture and taste. I remembered the ingredients but couldn’t remember the exact measurements. A few Google searches later and I found my Ricotta recipe with an iPhone recovery software. PHEW! Low and behold, I think I’m going to start writing out my recipes the good ol’ fashioned way by hand again! 😉

This Vegan Cannelloni is a fun recipe to make. Once you make the homemade Marinara Sauce and the Ricotta cheese, the best part is stuffing the Cannelloni with the homemade Ricotta. I find the best way to do this is to take a big scoop of Ricotta cheese on a spoon and carefully stuff the Cannelloni until it is filled the entire way through. This can get a bit messay but that’s half the fun.

Arrange your Cannelloni in a casserole dish on top of a layer of Marinara sauce…

Ricotta and Spinach Vegan Cannelloni

Add a few more scoops of Marinara on top. Top with Vegan Parmesan and bake until crisppppyyyyy.

If you make this Vegan Cannelloni at home, snap a photo and tag me #CearasKitchen on Instagram or leave your feedback in the comments below. I love hearing from you!

Ricotta and Spinach Vegan Cannelloni

Enjoy with more Parm, fresh basil, and fresh bread if you oh-so please. Enjoy!


5.0 from 7 reviews
Ricotta and Spinach Vegan Cannelloni
 
Print
Prep time
55 mins
Cook time
30 mins
Total time
1 hour 25 mins
 
Cannelloni pasta stuffed with a cheesy and savory dairy-free ricotta, covered in homemade marinara sauce and baked with parmesan until crispy. Prepare the marinara sauce first so it simmers on the stove while you are cooking your cannelloni noodles and preparing the ricotta cheese.
Author: Ceara
Recipe type: Main
Ingredients
  • 10 cannelloni shells
Marinara Sauce
  • 2 white onions, diced
  • 5 cloves garlic, minced
  • 2 tbsp balsamic vinegar
  • 3 tbsp herbes de provence
  • 2 cans diced tomatoes (796 ml/28 oz each)
Ricotta
  • ¾ large onion, diced
  • 3 cloves garlic, minced
  • ½ cup raw cashews, soaked
  • ¼ tsp nutmeg
  • 1 tbsp vegetable bouillon
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 4 tbsp nutritional yeast
  • 1 cup tofu, crumbled
  • ¾ cup frozen spinach (measured after defrosting)
Garnish
  • Vegan Parmesan
  • Fresh Basil
Directions
  1. Preheat the oven to 375F.
  2. Prepare the cashews by soaking them overnight in cold water or for 15 minutes in boiling water.
  3. Defrost frozen spinach in the microwave. Squeeze out exceed liquid and measure out ¾ cup of spinach. Set aside to use in the ricotta cheese.
Marinara sauce
  1. In a deep pan, saute onion and garlic with balsamic vinegar and herbes de provence on medium-high heat until the onions are soft and lightly-sauteed. Add the canned tomatoes.
  2. Simmer on low for 30 minutes while preparing the cannelloni. Add sea salt and pepper to taste.
Cannelloni Noodles
  1. In a large pot of boiling water, cook your cannelloni noodles until al dente. Make sure to not cook them until they are too soft, this will make them easier to stuff. Drain and rinse with cold water.
Ricotta
  1. Saute onions and garlic over medium heat until soft with a splash of water.
  2. Add the onions and garlic to a high-speed blender with the soaked cashews, nutmeg, bouillon, lemon juice, apple cider vinegar, and nutritional yeast. Blend until creamy.
  3. And the crumbled tofu to the same pan where you were sautéeing the onions and garlic. Saute for a couple minutes (this will soften the flavor of the tofu a bit).
  4. Add the tofu to blender and pulse two to three times until you get a chunky ricotta texture (see photo).
  5. Stir in the defrosted spinach. Taste test and add salt and pepper to taste.
Prepare the Cannelloni
  1. Add two scoops of the marinara sauce to a casserole dish. With a spoon, stuff the Ricotta cheese into the cooked Cannelloni until it is filled the entire way through. Place the stuffed Cannelloni in the pan and repeat until all the cannelloni are stuffed.
  2. Pour the rest of the Marinara sauce on top of the stuffed cannelloni. Sprinkle with Parmesan Cheese.
  3. Bake for 30 to 35 minutes until the top is crispy and the tomato sauce is bubbling at the sides. Garnish more parmesan and fresh basil.
3.5.3226

Vegan Cannelloni Vegan Cannelloni

Ricotta and Spinach Vegan Cannelloni was last modified: September 26th, 2017 by Ceara
25 comments
0
Facebook Twitter Google + Pinterest
previous post
Vegan Parmesan
next post
Vegan Easter Dessert Recipes

You may also like

Vegan Baked Brie in Puff Pastry (Vegan...

February 10, 2019

Double Chocolate Vegan Brownies

November 25, 2018

Hearty Vegan Breakfast Tacos

September 16, 2018

15-Minute One Pot Hummus Pasta

August 27, 2018

Vegan Scrambled Eggs (The Best Tofu Scramble!)

June 11, 2018

Creamy Garlic Mushrooms

May 22, 2018

Vegan Spaghetti Carbonara

March 16, 2018

Vegan Cream of Mushroom Soup

March 1, 2018

Healthy Whole Wheat Oatmeal Waffles

February 20, 2018

Addictive and Hot Vegan Cauliflower Wings

February 3, 2018

25 comments

Derek July 16, 2019 at 1:40 pm

This is a favorite at our house!

Reply
Laura B March 3, 2019 at 10:40 am

This was glorious!! Thanks so much for the recipe. Love from the UK! 💚

Reply
Nick August 26, 2018 at 3:35 am

Shannon, If I may suggest. Press Ctrl+A to select the whole text.; In Word. On the Home tab, in the Font group, click Clear All Formatting. In Open Office or Libre Office . Choose Format – Clear Direct Formatting. This should eliminate your problem of grey text.

Reply
Renate Mullins July 13, 2018 at 5:12 am

Thanks to the Thermomix EASY PEASY and so YUMMY! Even my NON-Vegan child had seconds!

Reply
April May 18, 2018 at 9:15 pm

Made this tonight and it turned out great! It was kind of a long process but definitely worth it. I will be making it again!

Reply
Karen April 15, 2018 at 7:24 pm

Can anyone recommend a substitute for the tofu in this recipe? Recipe sounds so good, but can’t eat tofu.

Reply
April May 21, 2018 at 7:25 pm

I’ve heard of hummus working as a ricotta though I’ve never tried it

Reply
Sharon December 19, 2017 at 11:16 am

Did you use soft or firm tofu? Making this for a Christmas Eve dish! Thanks!

Reply
Sharon February 16, 2018 at 11:11 am

I used firm and it turned out great. Even the non-vegans liked it.

Reply
Michele December 8, 2017 at 11:41 am

Love the Recipes! We cant eat soy…is there a substitute that you can recommend?

Reply
Ruth September 25, 2017 at 9:04 pm

Made this for dinner last night and had a friend over that has an aversion to anything “vegan” ….. This was a winner he did not know it was vegan, after he had eaten he said how good it was, then I told him it was vegan, well he was very surprised. My husband is great, he tries anything I cook vegan and he loved it too. I thought it was delicious, I must admit I wasn’t sure about the tofu ricotta but it’s a winner. So the consensus from everyone is, I have to cook this again. Thanks for such a great recipe.

Reply
Ceara September 26, 2017 at 8:16 pm

That’s amazing, Ruth!! I am so happy you, your friend, and hubby loved the cannelloni!! Thank you for your kind words!

Reply
Nora Boch July 15, 2017 at 5:43 pm

Hello, this looks so wonderful, and I was excited to try to make the vegan ricotta, but unfortunately it calls for tofu. I am allergic to soy and don’t dare use tofu since it too is soy. Do you have any suggestion alternatives that I might replace it with?
(FYI… I am also allergic to wheat, rice, and some other things, so I can’t use them.)

Reply
shannon July 15, 2017 at 4:50 pm

When I print in black/white your font is very light grey and the link text is almost unreadable. Is there a setting I can choose to print pure black text?

Reply
Rose/Miros September 9, 2017 at 12:59 pm

It’s likely your printer is set for “Ink Saver.” From your computer, click “Properties” or “Print Setup,” then fink the “Ink Saver” button and turn it off. Sorry, I’m still figuring out how to do this on my phone!

Reply
Manju | Cooking Curries March 23, 2017 at 5:05 pm

I love how colorful this is! The weather has been the same for us here too and it finally looks like spring might just be here, but Im afraid to say that out loud 😀

Reply
Kathryn Pfeffer March 22, 2017 at 10:00 pm

The colors in this are amazing! Cannot wait to try!

Reply
Anjali @ Vegetarian Gastronomy March 22, 2017 at 1:38 pm

I love cannelloni…haven’t had those in so long! this recipe sounds delicious!

Reply
Linda @ Veganosity March 21, 2017 at 11:42 pm

This looks amazing! You can’t go wrong with a cheesy pasta recipe.

Reply
Uma March 21, 2017 at 7:40 pm

Very delicious and filling meal:) My family will like this for sure:)

Reply
Amy Katz from Veggies Save The Day March 20, 2017 at 3:55 pm

Ceara, this looks so delicious! I can’t wait to try the ricotta! I bet it’s perfect in so many Italian dishes.

Reply
Hauke Fox March 20, 2017 at 8:34 am

Vegan Ricotta, how cool is that?? This indeed looks like the real deal. Hope everything’s good on your end, Ceara and Jeroen! 🙂

Reply
Jacqueline Meldrum March 20, 2017 at 7:33 am

That looks mouthwateringly good! I am drooling all over my keyboard here.

Reply
Rebecca @ Strength and Sunshine March 20, 2017 at 7:06 am

How yummy! Just need to find some GF cannelloni noodles and I’d use my nut cheese ricotta 😉

Reply
Kathleen March 18, 2017 at 11:55 pm

Can you recommend a tofu substitute?

Reply

Leave a Comment Cancel Reply

Rate this recipe:  

Categories

Posts from the Past

On Facebook

Facebook

Newsletter

Popular Posts

  • Vegan Stuffed Peppers

    March 16, 2015
  • White Bean and Avocado Baked Burritos

    August 21, 2015
  • The Best Fluffy Oil-Free Hummus

    September 27, 2017

#cearaskitchen

No images found!
Try some other hashtag or username
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Tumblr
  • Snapchat

@2018 Ceara's Kitchen Ltd.
Privacy Policy | Wordpress Support by RebuildWP


Back To Top