This isn't your standard pumpkin dish! Tender cannelloni are filled with savory pumpkin puree and topped with a creamy almond sauce ... this is definitely a dish you want as the center of your holiday table!

Pumpkin Cannelloni With Almond Sauce [Vegan, Gluten-Free]

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Almond Sauce:

  • 1 1/4 cups almonds, soaked overnight
  • 1 lemon
  • 2 tablespoons white vinegar
  • 1 1/4 cups water
  • Salt and pepper, to taste

Pumpkin Cannelloni:

  • 1 small pumpkin
  • 12 vegan, gluten-free cannelloni
  • 1/2 cup dried cranberries
  • 1 onion
  • 1 large handful of pumpkin seeds
  • Salt, pepper, nutmeg (optional)


To Make the Almond Sauce:

  1. Soak the almonds in water overnight.
  2. Drain the almonds and transfer them to a blender. Add the remaining ingredients and process until smooth.

To Make the Pumpkin Cannelloni:

  1. Peel and seed the pumpkin. Chop into bits and cook until soft. Drain and mash the softened pumpkin in a bowl.
  2. Chop the onion and briefly roast them with a drop of your favorite oil. Add them and the cranberries to the mashed pumpkin and mix well. Season with salt, pepper, and – if you like – a pinch of nutmeg.
  3. Preheat oven to 390°F.
  4. Fill the cannelloni with the pumpkin puree (if the almond sauce is very firm, you could precook the cannelloni a bit first, depending on the manufacturer) and transfer it to a baking dish.
  5. Spread the almond sauce on top of the filled cannelloni and sprinkle with pumpkin seeds. Bake for 15 minutes and enjoy warm.


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