This spicy, creamy cannelloni is perfect for warming you up in the winter evenings, add it to your #veganuary recipe repertoire!
Spiced Cream “Cheese”
1.5 cups cashews (soaked)
1/2 cup nut milk
2 tbsp nutritional yeast
1.5 tbsp sundried tomato oil
2 large shallots, minced
2 cloves garlic, minced
1 Red Pepper
2 Chillies1 cup sun dried tomatoes (finely chopped)
8 cannelloni pasta tubes
Olive oil for greasing
3 cups pre made tomato chilli sauce
1/2 small block dairy free cheese (grated)
1 Put all the Ricotta “Cheese” ingredients in a liquidiser and whizz them up into a thick cream (it should be the consistency of garlic and herb cheese)
2 Heat the sun-dried tomato oil in a small saucepan, fry the shallots and garlic until they’re nicely cooked
3 Throw the red pepper, chillies and sun-dried tomatoes into the frying pan and cook everything together
4 Put the contents of that pan into the food processor & pulse it in to the ‘cheese’ (make sure it’s only MIXED not blended together – it should be cream with red streaks, not light red)
5 Put the ‘cheese’ into a piping bag and pipe it into the tubes of cannelloni pasta so they’re well packed
6 Grease a lasagne dish and place the packed tubes of pasta neatly into it
7 Pour the spicy tomato sauce over the cannelloni
8 Cover with tin foil, put the dish in the oven and bake for 30 minutes at 180℃
9 Sprinkle on the grated cheese, then bake for a further 10 minutes.
10 Take the dish out of the oven and serve the cannelloni with a side salad
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