Spinach & Macadamia Ricotta Cannelloni
Creamy spinach macadamia ricotta, rolled in fresh zucchini slices, served with a beautiful tangy tomato sauce..all topped off with caramelised onions. It's a real treat!
![Spinach & Macadamia Ricotta Cannelloni](/content/images/size/w1200/2023/06/raw-vegan-canneloni-2.jpg)
They say, "good things come to those that wait" and this is no exception.
This is a really special dish.
There are multiple elements, but none of them are difficult, or even take that much hands-on time.
All you will potentially end up with leftovers that can be used in a variety of different ways.
So this is really a dish to enjoy; not just the eating, but the process of making. Savour it, learn it and it will become part of your raw food repertoire.
![](https://www.therawchef.com/content/images/2023/06/raw-vegan-canneloni-1.jpg)
This recipe uses macadamia and cashew cheese as a base for the filling. I've given you the recipe in the section below, but if you want to know a bit more about tree nut cheeses in general, you can find my post on tree nut cheese here.
Here's how to make it...