TOFU RICOTTA AND BECHAMEL SAUCE!

Yummy 😊

Vegan spinach and ricotta tofu cannelloni with bechamel sauce recipe Another winner for you guys! Check out the recipe and be amazed by this Italian crowd pleaser!

Enough chitchat! Here is the recipe!

• For the bechamel sauce:
• 50g butter
• 50g plain flour
• 600ml unsweetened plant-based milk
• Salt
• Black pepper, to taste
• Nutmeg, to taste
• 1 TBSP nutritional yeast
• For the spinach-ricotta filling:
• 200g frozen spinach
• 1/2 cup raw cashews soaked in 1 cup water
• 1/2 block firm tofu
• 1 TBSP nutritional yeast
• Salt
• Black pepper
• Tomato passata
• Lasagna pasta sheets
• Vegan parmesan cheese
• Parsley for garnishing

Instructions

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