Published On: Mon, Apr 8th, 2019

Spinach and cashew ‘ricotta’ rolls

Packed with the fresh tastes Italian cuisine, this vegan spinach ricotta roll recipe is hearty and filling without the heaviness of a traditional lasagne dish. 

Vegan cashew ricotta recipe

Vegan spinach and cashew ‘ricotta’ rolls

Packed with the fresh tastes Italian cuisine, this vegan spinach ricotta roll recipe is hearty and filling without the heaviness of a traditional lasagne dish. 

Course Main Course
Cuisine Italian, vegan
Keyword healthy vegan, vegan
Servings 4 people
Author WearActive

Ingredients

For the sauce:

  • 1 tbsp olive oil
  • 1 red onion diced
  • 3 garlic cloves
  • 800 g passata
  • 1.5 tbsp balsamic vinegar
  • handful fresh basil leaves

For the filling:

  • 400 g frozen spinach defrosted
  • 1.5 cups cashews soaked overnight
  • 1.5 tbsp nutritional yeast
  • 1 garlic clove
  • Juice of one lemon
  • ½ cup water
  • nutmeg
  • salt and pepper to taste

For the rolls:

  • 10 approx. spinach lasagne sheets

Instructions

  1. Preheat oven to 180ºC/gas mark 6.
  2. Heat olive oil in pan over a low heat and add onion. Cook for ten minutes until soft then add garlic and cook for a further two minutes.
  3. Increase heat slightly and add tomato puree and balsamic vinegar. Sautee for one minute. Add passata and simmer for 15 mins until thickened. Season to taste with salt and pepper then take off heat and blend to creamy consistency with hand blender.
  4. Whilst sauce simmers make your cashew filling. Drain cashews and place all ingredients into a blender or food processor. Blend until a thick but smooth consistency. Season to taste then transfer to mixing bowl. Add defrosted spinach and grated nutmeg and mix together.
  5. Pour sauce into casserole dish. Add lasagne sheets to boiling water, taking care they don’t stick together and cook until the lasagne sheets are flexible.
  6. Lay the cooked lasagne sheets on a chopping board and spread a layer of the cashew spinach mix about 1cm thick. Score each sheet lengthwise into four strips. Roll each strip and place into the sauce mix.
  7. Cook for 30 mins or until sauce begins to bubble. Scatter over fresh basil and serve with green salad.

Vegan cashew ricotta recipe

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