Step 1

Make the cashew ricotta. Place cashews in a bowl, top with boiled water and leave to soak for 20-30 minutes to soften. Pre heat oven to 200C/400F.

Step 2

Start the tomato sauce (skip this step if using shop bought). Dice onion and fry with a tbsp of oil on medium heat until soft. Add crushed garlic, chopped tomatoes, 200ml water (half fill one of the empty tins) and balsamic. Season with salt and pepper and bring to a gentle simmer. Simmer for 15-20 minutes until thickened.

Step 3

Drain the cashews and place in a food processor with remaining ricotta ingredients. Blend for 1-2 minutes until smooth. You may need to scrape down the sides a couple of times.

Step 4

Wilt spinach in a frying pan or in boiled water. Squeeze out excess water then add to the food processor with nutmeg and grated vegan cheddar. Blend again until the spinach is finely chopped, about 5-10 seconds.

Step 5

Spoon a few tablespoons of the tomato sauce into the bottom of a rectangular oven dish. Fill piping bag (or zip lock bag with the corner snipped off) with the spinach and ricotta filling. With one hand hold a cannelloni tube and with the other squeeze the filling in. Make sure they are well stuffed, it doesn't matter if they overflow a bit.

Step 6

Place into the oven dish and repeat until all the tubes are full and the mixture is used. Pour over the remaining tomato sauce and then top with grated vegan mozzarella.

Step 7

Place into the oven for 25-30 minutes until the pasta is cooked through and the top is bubbling. If it's browning too quickly pop some tin foil over the top.