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Spicy, Creamy Cannelloni

Spicy, Creamy Cannelloni
Spicy, Creamy Cannelloni

This tasty and easy vegan pasta dish is EPIC. You know we like to mix things up in BOSH HQ and this plant based cannelloni is a speedy dinner idea, packed with flavour!

A FANTASTIC dish to rustle up for #veganuary!



Cream "Cheese"

  • 1.5 cups cashews (soaked)
  • 1/2 cup nut milk
  • 2 tbsp nutritional yeast
  • pinch salt

Spicy Sauce

  • 1.5 tbsp sundried tomato oil
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 1 red pepper
  • 2 chillies
  • 1 cup sundried tomatoes
  • ~8 cannelloni pasta tubes
  • Olive Oil for greasing
  • 3 cups pre made tomato chilli sauce
  • 1/2 small block dairy-free cheese (grated)


  1. 1.

    Put all the Ricotta "Cheese" ingredients in a liquidiser and whizz them up into a thick cream (it should be the consistency of garlic and herb cheese)

  2. 2.

    Heat the sun-dried tomato oil in a small saucepan, fry the shallots and garlic until they're nicely cooked

  3. 3.

    Throw the red pepper, chillies and sun-dried tomatoes into the frying pan and cook everything together

  4. 4.

    Put the contents of that pan into the food processor & pulse it in to the 'cheese' (make sure it's only MIXED not blended together - it should be cream with red streaks, not light red)

  5. 5.

    Put the 'cheese' into a piping bag and pipe it into the tubes of cannelloni pasta so they're well packed

  6. 6.

    Grease a lasagne dish and place the packed tubes of pasta neatly into it

  7. 7.

    Pour the spicy tomato sauce over the cannelloni

  8. 8.

    Cover with tin foil, put the dish in the oven and bake for 30 minutes at 180℃

  9. 9.

    Sprinkle on the grated cheese, then bake for a further 10 minutes.

  10. 10.

    Take the dish out of the oven and serve the cannelloni with a side salad