Pasta filling
400 g (14 oz) tofu
500 g (18 oz) frozen spinach
1 can of mushrooms
1 onion
1–2 vegetable bouillon cubes
Oil for sautéing
Cannelloni
Cashew sauce
1 l (4 cups) water
2½ dl (1 cup) cashew nuts
2 vegetable bouillon cubes
300 g (10 oz) grated vegan cheese
Peel the onion. Chop the onion and mushrooms finely. Sauté the onion in the oil, add the mushrooms and spinach and sauté some more. Crumble the tofu and mix it with the bouillon
cubes and onion mixture. Season with salt if necessary. Fill the cannelloni with the pasta filling.
Blend the cashews, water, bouillon cubes and cheese into a smooth sauce. In an ovenproof dish, pour half of the cashew sauce on the bottom. Place the cannelloni on top of the cashew sauce and pour the rest of the sauce on top. Bake 20–30 minutes in the oven at 200 °C (400 °F) until the sauce is bubbly and the cannelloni are soft.