Zucchini and vegan ricotta cannelloni

Prep Time 25 minutes
Cook Time 30 minutes
Servings 4-6 servings

Zucchini cannelloni filled with delicious vegan ricotta? Just try and say no. Surprisingly easy to prepare, this recipe was tested and enthusiastically approved by the whole crew when filming this video. We can't say it enough - cashews are the best! They're one of the most nutritious nuts out there. They're a great source of magnesium, copper and iron. One great thing about them is how versatile they are - great in both sweet and savory dishes, they also turn into cashew milk, cashew cream, cashew yogurt, vegan cashew cheese and even cashew cheesecake filling! They're an ingredient that's always worth keeping in your cupboard. In this recipe, cashews turn into a delicious and light ricotta filling for zucchini pasta. Make a doubled-up version of this recipe because everyone's gonna want seconds!

Homemade tomato sauce


  • 1 tablespoon of olive oil
  • 1/2 small yellow onion, finely chopped
  • 1 clove of garlic, minced
  • 2 1/2 cups of diced tomatoes 1
  • /2 teaspoon of dried oregano
  • Sea salt and fresh ground pepper
  • 1 pinch of chili flakes


  1. In a medium saucepan, heat the olive oil and add the onion. Brown for 3 to 4 minutes, stirring occasionally.
  2. Add the minced garlic and brown and stir for another 2 minutes.
  3. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
  4. In that time, prepare the vegan ricotta.

Vegan ricotta


  • 2 cups of
  • 2 tablespoons of lemon juice
  • 2 tablespoons of nutritional yeast
  • 1 clove of garlic, minced
  • 2 stems of chives
  • Sea salt and fresh ground pepper to taste
  • 1/4 to 1/2 cup of water


  1. In a bowl, soak the cashews in warm water for half an hour. Rinse and drain.
  2. In the food processor, mix the cashews, lemon juice, nutritional yeast and garlic.
  3. Mix on low speed while drizzling in the water. Mix until smooth but still grainy.
  4. Transfer the ricotta to a small bowl and season generously with salt and pepper.
  5. Finely chop the chive, add, and mix. Keep cool in fridge.

Zucchini cannelloni


  • 2 to 3 medium zucchini, depending on the size of your baking dish
  • 2 cups of grated vegan cheese


  1. Preheat the oven to 375°F.
  2. Wash the zucchini and cut the ends off.
  3. With a mandolin, cut the zucchini lengthwise to about 2mm thickness.
  4. Spread a spoonful of cashew ricotta onto each zucchini slice and roll each up.
  5. Spread the bottom of a baking dish with half the tomato sauce.
  6. Place the zucchini roll-ups in the baking dish.
  7. Delicately cover with the rest of the tomato sauce and top with grated vegan cheese.
  8. Bake for 35 minutes.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


Sharing is caring! Written By: Olivia
My favorite dish to serve to my family! Vegan or not, everybody loved it!!