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Top down view of vegan cannelloni topped with marinara sauce, a fresh basil leaf and cashew parmesan. There's a fork resting on the glass plate next to the pasta

Vegan Cannelloni with Spinach and Ricotta

Vegan Cannelloni is a perfect dinner for adults and children alike. They’re not only fun to make, but they’re wonderfully creamy and rich too.
Course Dinner
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 596kcal
Author Jess & Dan


For the ricotta:

  • 1.5 cups macadamia nuts
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 1 tbsp nutritional yeast
  • 1 tbsp white miso
  • ½ cup water
  • 1 Pinch salt

For the cannelloni:

  • Full amount of vegan ricotta from above or 2 cups of store-bought vegan ricotta
  • 140 g spinach
  • 125 g cannelloni 12 tubes
  • 700 ml tomato passata
  • 4 cloves garlic - finely chopped
  • 2 onions - finely chopped
  • 4 tsp dried oregano
  • 2 tbsp fresh basil - roughly chopped
  • 2 tbsp olive oil
  • Salt & pepper

For garnish (optional):

  • Fresh basil
  • Vegan parmesan or nutritional yeast


For the ricotta:

  • Put all of the ricotta ingredients in a blender, and blend until smooth. Set aside (still in the blender).
    1.5 cups macadamia nuts, 1 tbsp lemon juice, 1 clove garlic, 1 tbsp nutritional yeast, 1 tbsp white miso, ½ cup water, 1 Pinch salt

For the cannelloni:

  • Put a splash of olive oil in a saucepan over a medium heat. Once hot enough add half of the chopped onion and garlic (2 cloves of garlic and 1 onion).
    2 onions, 2 tbsp olive oil, 4 cloves garlic
  • Cook until soft and translucent. Keep stirring so that it doesn’t burn.
  • Add the spinach and allow it to wilt. This should take a few minutes. Continue stirring carefully to help it wilt.
    140 g spinach
  • Remove from the heat and put the onion mixture into a blender along with the vegan ricotta. Blitz it until the mixture is smooth and has turned a lovely pale green colour. Set aside.
    Full amount of vegan ricotta
  • Heat up another splash of olive oil in the same pan. Put the remaining onion and garlic in the pan and cook until the onion is soft and translucent. 
    2 onions, 4 cloves garlic
  • Pop in the oregano and stir.
    4 tsp dried oregano
  • Pour in the passata, stir, and bring to the boil then immediately down to a simmer. Season with salt and pepper.
    700 ml tomato passata, Salt & pepper
  • Once the passata has had a couple of minutes to simmer, stir in the basil and cook for another couple of minutes. Remove from the heat.
    2 tbsp fresh basil
  • In a small oven dish, spread a thin layer of marinara sauce in the bottom of it.
  • Grab the cannelloni tubes, a piping bag and a chopping board. Fill the piping bag with the ricotta mixture. Then fill the cannelloni tubes with the ricotta and spinach mix. Do this by standing each tube on a chopping board, one by one, then filling each one up to the top, then carefully laying it out on the baking tray. Repeat until all are filled and in the tray.
    125 g cannelloni
  • Pour the remaining sauce over the cannelloni tubes. They should all be covered, otherwise, it won’t cook evenly.
  • Bake for 30 minutes (or whatever the pasta instructions indicate).
  • Remove from the oven and top with fresh basil and vegan parmesan or nutritional yeast.
    Fresh basil, Vegan parmesan or nutritional yeast


  • Use gluten-free cannelloni tubes for a gluten-free version. 
  • Use fresh spinach for best results, rather than frozen spinach.
  • We highly recommend using a piping bag to fill the tubes. A spoon just doesn't work and is incredibly messy.


Calories: 596kcal | Carbohydrates: 44g | Protein: 12g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 35g | Sodium: 253mg | Potassium: 1336mg | Fiber: 12g | Sugar: 14g | Vitamin A: 4267IU | Vitamin C: 36mg | Calcium: 168mg | Iron: 8mg