Creamy Vegan Artichoke Cannelloni stuffed with an easy homemade tofu ricotta and artichokes, topped with cream sauce and fresh herbs.
This dreamy plant-based Italian dish is rich and creamy but made with wholesome ingredients. It’s made up of a super quick homemade tofu ricotta, artichokes sautéed in olive oil and garlic, and the easiest but most delicious vegan cream sauce you’ll ever taste!
My Creamy Vegan Artichoke Cannelloni is also super simple to make and can even be easily made gluten-free if you prefer that option.
Ingredients in This Recipe
For the Cream Sauce
- Almond milk or plant milk of choice
- Cornstarch (gluten-free) or flour
- Oil or vegan butter
- Nutritional yeast
- Salt
For the Vegan Ricotta
- Medium firm tofu
- Vegan cashew cheese or vegan cream cheese (Tofutti or Nuts for Cheese or any brand of nut based cheese or plant-based cream cheese from your local grocer)
- Salt
- Garlic powder
- Fresh basil
- Fresh oregano leaves
- Olive oil
For the Cannelloni
- Cannelloni noodles or lasagna noodles (can use gluten-free if desired)
- Artichokes
- Olive oil
- Garlic
How to Make Creamy Vegan Artichoke Cannelloni
Cream Sauce
- In a saucepan, whisk cornstarch into almond milk until completely dissolved.
- Whisk in salt, nutritional yeast and oil and slowly bring to a boil over low-medium heat, stirring until it thickens.
- Taste and season with salt and pepper as desired. Remove from heat.
Cannelloni
- In a large pot of boiling water, cook cannelloni (unless you are using oven ready cannelloni in which case you can skip this step) or lasagna noodles to al dente according to package instructions. Set aside. Tip: To avoid lasagna noodles sticking together after cooked lay them flat on parchment paper.
Sautéed Garlic & Artichoke Mixture
- In a heated small saucepan, sauté artichokes with garlic and olive oil on medium high heat for 2-3 minutes or until garlic is golden. Remove from heat.
Vegan Ricotta
- Add half your package of tofu and 1 package of cashew cheese (or cream cheese) to a bowl.
- Mash together (with your hands works best) until mixed.
- Add spices, olive oil, salt. Mix together with a spoon. Salt more to taste (if desired).
Assembling and Baking the Cannelloni
- Preheat oven to 425 degrees.
- Coat a 4 X 9 rectangular lasagna pan with a thin layer of cream sauce and generous drizzle of olive oil.
- Stuff your cannelloni with a dollop of ricotta cheese and a small spoonful of the artichoke garlic mixture. If using lasagna noodles, place filling toward one end of the noodle, then roll. Repeat until you’ve filled your pan. (If you have ingredients leftover you can fill another small pan).
- Coat the cannelloni with the cream sauce. Drizzle with olive oil (optional).
- Bake for 10 minutes covered (with a lid or foil), then an additional 5 minutes uncovered.
- Let cool for 2-3 minutes and serve with a sprinkle of chopped basil and oregano or vegan parmesan cheese!
Common Questions
Can I use oven ready lasagna noodles?
No. Oven ready lasagna noodles are hard until cooked. You need lasagna noodles to be rollable in order to stuff them, so you must use lasagna noodles that are first boiled and cooked to al dente. If using cannelloni noodles, you can use oven ready noodles, since they can be stuffed without boiling first.
How long will the cannelloni last in the fridge?
Leftovers can be stored in the refrigerator for 5 – 6 days in a covered container.
Can I freeze the cannelloni
Yes! This cannelloni is freezer friendly and will last in the freezer for up to 2 – 3 months. First allow the cannelloni to cool completely and store in freezer safe containers.
Creamy Vegan Artichoke Cannelloni
Creamy Vegan Artichoke Cannelloni stuffed with tofu ricotta and artichokes, topped with cream sauce.
Ingredients
Cream Sauce
- 2 cups almond milk or plant milk of choice
- 3 1/2 Tbsp cornstarch or 5 Tbsp flour
- 2 Tbsp oil or vegan butter
- 6 Tbsp nutritional yeast
- 1/2 tsp salt plus more to taste
Cannelloni
- 1 package cannelloni or lasagna noodles use gluten free if desired
Sautéed garlic and artichoke mixture
- 2 Tbsp olive oil plus more to drizzle
- 4 cloves garlic minced
- 1 can artichokes, drained and rinsed not the kind in oil
Vegan Ricotta
- 1/2 package medium firm tofu
- 1 package vegan cashew cheese or vegan cream cheese like Tofutti or Nuts for Cheese
- 1 tsp salt plus more to taste
- 2 tsp garlic powder
- 1/4 cup fresh basil chopped
- 1 tsp fresh oregano leaves
- drizzle olive oil
Instructions
Cream Sauce
- In a saucepan, whisk cornstarch into almond milk until completely dissolved.
- Whisk in salt, nutritional yeast and oil and slowly bring to a boil over low-medium heat, stirring until it thickens.
- Taste and season with salt and pepper as desired. Remove from heat.
Cannelloni
- In a large pot of boiling water, cook cannelloni (unless you are using oven ready cannelloni in which case you can skip this step) or lasagna noodles (you cannot use oven ready lasagna noodles as they will not roll and so need to be boiled to al dente first) to al dente according to package instructions. Set aside. Tip: To avoid noodles sticking together after cooked lay them separated and flat on parchment paper.
Sautéed Garlic and Artichoke Mixture
- In a heated small saucepan, sauté artichokes with garlic and olive oil on medium high heat for 2-3 minutes or until garlic is golden. Remove from heat.
Vegan Ricotta
- Add half your package of tofu and 1 package of cashew cheese (or cream cheese) to a bowl.
- Mash together (with your hands works best) until mixed.
- Add spices, olive oil, salt. Mix together with a spoon. Salt more to taste (if desired).
Assembling and Baking the Cannelloni
- Preheat oven to 425 degrees.
- Coat a 4 X 9 rectangular lasagna pan with a thin layer of cream sauce and generous drizzle of olive oil.
- Stuff your cannelloni with a dollop of ricotta cheese and a small spoonful of the artichoke garlic mixture. If using lasagna noodles, place filling toward one end of the noodle, then roll. Repeat until you've filled your pan. (If you have ingredients leftover you can fill another small pan).
- Coat the cannelloni with the cream sauce. Drizzle with olive oil (optional).
- Bake for 10 minutes covered (with a lid or foil), then an additional 5 minutes uncovered. Check to see if noodles are cooked. If not, cook for an additional 5-10 minutes. (Cook time may vary according to the type of noodle you used).
- Let cool for 2-3 minutes and serve with a sprinkle of chopped basil and oregano or vegan parmesan cheese!
Looking for more plant-based Italian recipes? Try my Mint Pesto & Vegan Ricotta Shells!
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