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1
Saute the diced onion in a little olive oil for a few minutes. Add the tomatoes, herbs and spices (add(omit according to your preference), stir and let simmer for 20- 30 minutes until sauce thickens.
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2
Saute the other half of the onion in a little olive oil for a few minutes, then add the spinach, garlic and nutmeg. Heat until spinach melts and any excess water/moisture cooks away. Should only take about 10 minutes, so remove and allow to cool a little while sauce is still cooking.
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3
While the sauce and spinach are cooking, prepare the cashew ricotta. Drain and rinse the soaked cashews and pour them and all the other ricotta ingredients into a blender. Mix until smooth.
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4
Spread a little olive oil on the bottom of a ovenproof pan. Combine the spinach and ricotta and mix well. Fill a piping bag or a plastic bag with the ricotta/spinach mix and squeeze into the cannelloni tubes, placing each tube in the pan when filled. You should be able to fill ca 10 - 12 tubes.
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5
Pour the thickened tomato sauce over cannelloni, spread some fresh basil leaves on top, and finally top with the almond parmesan.
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6
To make almond parmesan - food process almonds, 1/4 c nutritional yeast, 1 t salt and 1 t garlic powder. Sprinkle on top.
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7
Cook in oven at 375u00b0 F(190u00b0 C) for about 30 minutes (follow the instructions on the cannelloni package). Check from time to time and cover with foil if the cheese starts to burn.
