Vegan spinach and ricotta tofu cannelloni with bechamel sauce recipe скачать в хорошем качестве

Vegan spinach and ricotta tofu cannelloni with bechamel sauce recipe

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! Cheers! CJ ---------------------------------------------------------------------------------------------------------------- Ingredients for vegan spinach ricotta cannelloni (bechamel sauce 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 👉 PRINTABLE RECIPE: https://chefjanapinheiro.com/vegan-sp... ---------------------------------------------------------------------------------------------------------------- ---------------------------------- SHOP HANZO ------------------------------------------------- 🔪🔪 Save 25% at our Amazon store using code: HanzoK25 amzn.to/2nNQan9 🔪🔪 Hanzo Knives Website: https://www.gethanzo.com --------------------------------------------------------------------------------------------------------------- For more stories and recipes on vegan spinach and ricotta tofu cannelloni with bechamel sauce recipe, click here: http://www.chefjanapinheiro.com Follow me on Instagram: @chefjana   / chefjana   Follow me on Facebook: Chef Jana Pinheiro   / chefjanapinh.  . How to make the Vegan spinach ricotta tofu cannelloni with bechamel sauce recipe by Chef Jana Pinheiro