Vegan Eggplant Parmigiana with Herbed Cashew Cheese

Takes N/A minutes | Serves 4 |

Ingredients

2 large organic eggplants
2 cups homemade tomato sauce
1 cup raw cashews (soaked for 2-4 hours)
some 1/4 cup nutritional yeast
some 2 tablespoons lemon juice
2 cloves garlic
some 1/4 cup fresh basil leaves, chopped
some 1/4 cup fresh parsley, chopped
some to taste Salt and pepper
some for drizzling Olive oil
some for garnish Fresh basil leaves

Steps

Prepare the Eggplant

• Slice eggplants into 1/4-inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out bitterness. Rinse and pat dry.

Make the Herbed Cashew Cheese

• Drain soaked cashews and blend with nutritional yeast, lemon juice, garlic, salt, and pepper until smooth. Stir in chopped basil and parsley.

Assemble the Parmigiana

• Preheat oven to 375°F (190°C).
• In a baking dish, layer tomato sauce, eggplant slices, and dollops of cashew cheese, repeating until ingredients are used. Finish with a layer of tomato sauce and a drizzle of olive oil.

Bake

• Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and bubbling.

Garnish and Serve

• Let cool slightly, garnish with fresh basil leaves, and serve warm.