Vegan Spinach Ricotta Recipes

SPINACH 'RICOTTA' CANNELLONI

Steps:

• Preheat oven to 350 degrees F.
• Mix together the ricotta and spinach.
• Place 2 cups of pasta sauce in the bottom of a baking dish.
• Fill each tube with the spinach ricotta mix using a gallon ziplock bag with corner cut or piping bag.
• Place filled shells in the baking dish and top with the remaining sauce.
• Cover and bake for 40 minutes. Uncover and bake 5 - 10 minutes more. Let cool a few minutes before serving.

VEGAN SPINACH RICOTTA

Steps:

• In bowl, cover cashews with warm water and soak for at least 2 hours or overnight.
• Drain cashews and place in food processor or blender; pulse cashews with garlic, nutritional yeast, lemon juice, apple cider vinegar, and salt until mixture is fine and crumbly. Add tofu, spinach, and basil and pulse or blend until thoroughly combined and smooth, scraping down sides of bowl as needed.
• Serve as a dip for veggies or crackers or in sandwiches, salads, or pastas. Leftovers can be stored in refrigerator for up to 5 days in covered container or frozen in freezer-safe container for up to 2 months.

SIMPLE VEGAN RICOTTA & SPINACH LINGUINE

Steps:

• Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
• Place the pot back on the stove over medium heat and add the butter. Allow it to melt. Add the garlic, garlic salt, lemon juice and pepper to the pan. Sauté for 30-60 seconds, or until the garlic begins to soften.
• Add the ricotta and non-dairy milk to the pan and whisk until the ricotta is melted and the milk is warmed through. Place spinach in the pan and stir to combine.
• Add the cooked pasta and stir, adding pasta water as needed to break up the sauce.
• Serve immediately with vegan parmesan and fresh basil.

VEGAN RICOTTA SPINACH PASTA

Steps:

• Cook pasta until al dente in a saucepan with plenty of boiling water
• Add spinach to the boiling pasta for the last minute of cooking. Slowly add all of the spinach until wilted
• Drain pasta and spinach into a colander. Keep & set aside 1/3 of a cup of the boiling water
• Transfer pasta & spinach back to the saucepan (heat / gas turned off)
• In a bowl, mix the vegan ricotta, black pepper, lemon juice, lemon zest, garlic & olive oil
• Add the mixture to the sauce pan, stirring through. Add the boiling water slowly to make the sauce less sticky
• Add the vegan parmesan, again slowly mixing through (save some parmesan for garnishing)
• Serve with parmesan sprinkled on top & some lemon wedges

VEGAN SPINACH AND RICOTTA ROLLS

Steps:

• In a pan cook the onion & garlic until soft. Add the spinach & cook until wilted & add to a blender.
• Add the rest of the ingredients and blend together.
• Preheat oven to 200°C
• Cut puff pastry sheets in half lengthways and spoon mixture in a long line going down the middle. Brush edges with water
• Fold the pastry over the filling and roll to seal (video of this in my highlights) cut them in half and make small cuts on top
• Place on a lined tray and brush the tops with water, sprinkle with sesame seeds and bake for 20 mins at 200°C until tops are golden. Enjoy!