Cannelloni from scratch
SPINACH AND ALMOND RICOTTA CANNELLONI
SF
Serves 6
For the almond ricotta:
• 420g (3 cups) blanched almonds (no need to soak)
• 235 ml (1 cup) cold water
• 15g (1/3 cup) nutritional yeast
• 2 tsp garlic powder
• ½ lemon, juice only
• Sea salt and black pepper, to taste
For the tomato and basil sauce:
• 1 tbsp olive oil
• 1× 400g tinned chopped tomatoes
• 500g (generous 2 cups) passata
• 1 red onion, peeled and finely chopped
• 5 cloves garlic, peeled and finely chopped
• 2 tsp dried Italian herbs
• 125ml (½ cup) red wine
• 2 tbsp balsamic vinegar
• 2 tsp sugar, any type