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Frozen Snacks & Convenience Dishes | AudensFood

Spinach cannelloni with pine nuts and raisins au gratin with thyme béchamel sauce and vegan cheese

Ingredients

Prielá spinach cannelloni 300 g 1 u
Soy beverage 125 g
Corn flour 42 g
Olive oil 3 g
Raw cashew nuts 7,5 g
Salt 1 g
Thyme in bouquet  

Preparation

- Sauté the thyme in olive oil. Add the soy beverage and bring to a boil.

- Remove the thyme and add the flour previously mixed in cold milk.

- Boil 2 min. Add salt.

- Prepare the vegan cheese. Grind the cashew nuts. Let stand in cold. Roll out in slices.

- Cover the bottom of a baking dish with some of the sauce.

- Place the spinach cannelloni on top. Add the rest of the béchamel sauce.

- Place the vegan cheese slices on top. Bake at 180ºC 25 min.

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