Pumpkin Cannelloni
This creamy vegan pumpkin cannelloni is the ultimate cozy comfort dish. Roasted pumpkin, garlic, and onion blend into a thick and creamy cashew sauce. Topped with tomato sauce and melted vegan cheese, it’s rich, satisfying, and the perfect dinner idea. This recipe makes about 16 cannelloni, enough for 4 servings.
Servings: 4
Ingredients
- 750 g about 1.6 lb pumpkin, chopped (it’s not necessary to peel it)
- 1 onion halved
- 1 head garlic tip sliced off
- ¾ cup cashews
- ½ cup nutritional yeast
- 2 –2½ cups unsweetened soy milk
- Salt and pepper to taste
- Olive oil for drizzling
- 1 jar about 500 ml / 17 oz store-bought tomato sauce
- Vegan cheese for topping
- 16 cannelloni tubes
Instructions
- Line a baking tray or use an ovenproof dish. Arrange the chopped pumpkin, halved onion, and garlic head (cut side up).
- Season with salt and pepper and drizzle with olive oil. Bake until the pumpkin is soft enough to pierce easily with a fork, about 35–40 minutes at 200°C (400°F).
- Remove the onion after about 20 minutes and stir once or twice while roasting.
- While the vegetables roast, soak the cashews in hot water.
- Once the pumpkin is tender, let it cool slightly. Squeeze the roasted garlic out of its skin. Add the pumpkin, onion, garlic, soaked cashews, nutritional yeast, and soy milk to a blender. Blend until smooth and creamy. The filling should be quite thick to be able to fill the cannelloni tubes. However if you feel it’s too thick, add a bit more soy milk. Taste and adjust seasoning.
- Spread a thin layer of tomato sauce on the bottom of a baking dish.
- Fill the cannelloni tubes with the pumpkin mixture (a piping bag works best). Arrange them in the dish, top with more tomato sauce, and sprinkle with grated vegan cheese.
- Bake for about 40 minutes at 190°C (375°F), until the cheese is melted and bubbling.
- For the last 5 minutes, I like to use on the oven’s gratin or broil function to make the top extra crispy and golden.
- Serve warm with a fresh green salad. Use a good-quality store-bought tomato sauce—something simple and not too sweet—so the roasted pumpkin flavor really stands out.