Healthy Cannaloni Recipe

Name: Healthy Cannaloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: KALE WITH CASHEW CREAM SAUCE; 2 large bunches of kale, tough stems and center ribs removed; 1/2 cup raw cashews or 1/4 cup raw cashew butter; 1 cup hemp, soy or almond milk; 1/4 cup onion flakes; 1 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning (optional); CANNALONI; 1/2 Box Cannelloni Shells- preferrably wheat or spinach; 1 can Tomato Sauce; 2 TBS Onion Flakes; 2 TBS VegiZest or Mrs. Dash Table Blend salt substitute; 1 TBS Black Strap Molassas; 1/2 TBS Garlic Powder; Soy Parmesan (optional)

Servings: persons

KALE WITH CASHEW CREAM SAUCE
2 large bunches of kale, tough stems and center ribs removed
1/2 cup raw cashews or 1/4 cup raw cashew butter
1 cup hemp, soy or almond milk
1/4 cup onion flakes
1 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning (optional)
CANNALONI
1/2 Box Cannelloni Shells- preferrably wheat or spinach
1 can Tomato Sauce
2 TBS Onion Flakes
2 TBS VegiZest or Mrs. Dash Table Blend salt substitute
1 TBS Black Strap Molassas
1/2 TBS Garlic Powder
Soy Parmesan (optional)

1
Steam the kale for 15 minutes or until tender. Meanwhile blend the cashews, milk, onion flakes, and VegiZest in a food processor or high powered blender until smooth and creamy. When the kale is done, press it with paper towels to remove any excess water, chop, and mix with the sauce.
2
Follow the directions on the box to make the cannaloni shells. While the shells are cooking, make the red sauce. Mix Tomato Sauce, onion flakes, VegiZest, garlic powder and Black Strap Molassas together... add water or more of other ingredients to suit your own tastes. Once the cannelloni shells are cooked, remove carefully and place on waxed paper--allow them to cool until you can pick them up. Fill the shells with the Kale with Cream Sauce and place in a glass casserole dish that has been lightly covered with olive oil. Pour the red sauce over the cannelloni and cover with foil. Bake for 20-30 minutes on 325 degrees. Grate soy parmesan as a topping if desired.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: KALE WITH CASHEW CREAM SAUCE, 2 large bunches of kale, tough stems and center ribs removed, 1/2 cup raw cashews or 1/4 cup raw cashew butter, 1 cup hemp, soy or almond milk, and more.

Yes, Healthy Cannaloni falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Healthy Cannaloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions