Cannelloni with Sundried Tomato Tapenade Sauce and Hemp Ricotta

This is actually a picture of the cannelloni before it was put in the oven. I combined three recipes from two different books:
Ricotta and Cheezy sauce

On top is the ‘Cheese sauce’ from Veganissimo!

The Cannelloni was baked in a combination of Kale Pesto and the Sundried Tomato Tapenade sauce from Veganissimo!.

The Cannelloni was stuffed with Hemp Ricotta from Dining at the Ravens.

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