Cashew ricotta and spinach cannelloni – Planticize

Ingredients

• ½ onion, diced
• olive oil
• 1¾ lbs (800 g) - canned chopped tomatoes
• 1 bay leaf
• fresh or dried basil and oregano
• Salt and pepper
• 9 oz (250 g) - frozen spinach
• 1 clove garlic
• ¼ tsp ( 1.25 ml) - nutmeg
• 1 cup (2.4 dl) cashews, soaked in water overnight
• ca 3 Tbsp (45 ml) - lemon juice (juice from one lemon)
• 1 Tbsp (15 ml) - finely chopped onion (or 1 tsp onion powder)
• 1 Tbsp (15 ml) - olive oil
• 1 Tbsp (15 ml) - nutritional yeast
• 1 tsp (5 ml) - tahini
• ¼ cup (.6 dl) - water
• 10-12 cannelloni tubes
• 4½ oz (125 g) - vegan cheese(s), I used a mix of two different vegan cheeses.