Summary

Ingredients

• 16 cannelloni
• 200 g cashew nuts
• 3 tablespoon olive oil
• 1 onion (s)
• 1 ½ can tomato (s), chunky
• 350 g frozen spinach or 3 ood handfuls fresh youn spinach
• 1 chilli pepper (s)
• 2 cloves garlic)
• 1 tablespoon protein powder or soy flour
• 100 ml almond milk (almond drink) or rice or soy milk
• 3 tablespoon sour cream, vegan (soyananda)
• 1 teaspoon tomato paste
• salt and pepper
• Cheese, (vegan pizza cheese or vegan Parmezzano)

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Instructions

1. Soak the cashew nuts in water overnight, so everything will be much creamier and finer.
2. Put the soaked cashew nuts without the water in a high bowl, add the garlic, spinach (if frozen, defrost first), egg white flour and chilli. Puree with a hand blender to a creamy mass. Now add the almond milk, if necessary it can be more. The mass should have the consistency of a mashed potato. Season to taste with salt and pepper.
3. Next, mix the olive oil with the sour cream, tomato paste and a pinch of salt and place the sauce in the baking dish as a base.
4. Now put the mixture for the filling in a piping bag and fill the canneloni with it. You can do this with a spoon, but with a piping bag it`s easier and cleaner. Place the filled canneloni in the baking dish.
5. Cut the onion into small cubes and fry in a little oil until translucent. Add the tomatoes (I always take one and a half, but it can also be two whole cans) let simmer briefly (approx. 3 minutes) and season with salt and pepper. Pour the sauce over the canneloni. Rub the vegan pizza cheese over it and put it in the preheated oven at 200 degrees. Bake for about 30 minutes.
6. We add the parmezzano after baking.