Soak the cashews overnight or for 30 minutes in boiling water.
To a blender, add the butter beans, nutritional yeast, oat milk, cashew, garlic powder, salt,
spinach, and basil. Blend on high speed until perfectly smooth. Transfer the filling to a piping bag.
Spread a bit of tomato sauce to the bottom of an oven-safe dish.
Fill up the cannelloni tubes using the piping bag. Spread on top of the tomato sauce.
Cover the cannelloni with tomato sauce (generously).
Put in the oven, and cook according to the pasta packet instructions (mine took about 30
minutes to cook).
Take out of the oven, and sprinkle with dairy-free parmesan. I love to serve it with a simple
rocket side salad dressed in olive oil. Enjoy!