Vegan Eggplant Parmesan
Ingredients
Cashew Cream Cheese
-
1
cup
cashews, raw
-
½
cup
plant-based milk, plain, unsweetened
-
½
small
lemon, juice
-
1
clove
garlic
-
a pinch
kosher salt
-
a pinch
white pepper (optional)
-
1
tablespoon
nutritional yeast
Eggplant
-
1
large
eggplant (or 3 small eggplants)
-
1
tablespoon
extra virgin olive oil
-
¼
teaspoon
kosher salt
-
2
tablespoons
whole grain bread crumbs
Herbed Marinara Sauce
-
2
cups
marinara sauce
-
1
clove
garlic, minced
-
1
teaspoon
basil
-
1
teaspoon
oregano
-
a pinch
black pepper
Topping (optional)
-
2
tablespoons
whole grain breadcrumbs
-
2
tablespoons
chopped fresh basil
Instructions
- Soak cashews in water for 2 hours or quick soak with boiling water for 15 minutes, then drain.
- Blend soaked cashews with plant-based milk, lemon juice, garlic, salt, white pepper, and nutritional yeast until smooth.
- Preheat oven to 400°F on broiler setting. Slice eggplant and place on a baking sheet, drizzling with olive oil and sprinkling with salt and breadcrumbs.
- Broil eggplant for 5-6 minutes until golden brown, then reduce oven temperature to 375°F.
- Mix marinara sauce with garlic, basil, oregano, and black pepper in a bowl.
- In a baking dish, layer ½ cup marinara sauce, half the eggplant, half the remaining marinara, and half the cashew cream. Repeat layers and top with breadcrumbs if desired.
- Bake uncovered in the oven for 30 minutes, then cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
215
Total fat
8g
Total carbohydrates
36g
Total protein
4g
Sodium
352mg
Cholesterol
0mg
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