Vegan Cannelloni with Spinach

Ingredients:

Cashew-Cream:

• 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

Spinach:

• 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)

Method:

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.