1. Put the cashews in a bowl and cover them with boiling water
  2. Finely chop the onion and fry in the oil until softened. Then add the mince into the pan and fry for around 5-10 minutes, turning gently and occasionally so that it browns on all sides.
  3. Crumble the stock cube into the pan and add the Henderson’s Relish, chilli powder, oregano and salt and pepper, along with 6-8 tbsp of the pasta sauce to the mince – just enough so that it combines the mince together.
  4. Into a deep oven-proof dish, add a layer of pasta sauce so that it covers the bottom of the dish.
  5. Stuff the mince mixture into the cannelloni or giant pasta shells, and line it up in the dish (don’t stack them on top of each other).
  6. Pour the rest of the pasta sauce over the top of the cannelloni, making sure that it’s all covered.
  7. Drain the cashews and add them to a blender, along with the rest of the cashew cream ingredients (starting with 100ml of water and adding a little at a time if the sauce is too thick – you want it to be thick enough to sit on top of the cannellonis and not seep into the tomato sauce).
  8. Evenly cover the cannelloni in the cashew cream and sprinkle with vegan cheese, if using.
  9. Bake in the oven as per the pasta instructions and enjoy!

Recipe provided by @chutneyeatsplants

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Cooking Time: 60 mins

For the cannelloni

  • Dried cannelloni or giant pasta shells
  • 1 pack of Meatless Farm mince
  • 1/4 white onion
  • 1 tbsp oil
  • 1 vegetable stock cube
  • 1 tbsp Henderson’s Relish (vegan Worcester sauce)
  • 1/4 tsp chilli powder
  • 1/2 tsp oregano
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1 portion of pasta sauce

For the cashew cream topping

  • 60g cashews
  • Juice of 1/2 lemon
  • 3 tbsp nutritional yeast
  • 100-150ml water
  • Vegan cheese (optional)