Mouthwatering Vegan Eggplant Parmesan with Creamy Cashew Cheese & Roasted Garlic Tomato Sauce

Mouthwatering Vegan Eggplant Parmesan with Creamy Cashew Cheese & Roasted Garlic Tomato Sauce

Discover this gourmet vegan eggplant parmesan with creamy cashew cheese and roasted garlic tomato sauce, a mouthwatering and advanced-level recipe that delivers on flavor, texture, and visual appeal. Impress your guests with this delectable plant-based dish, perfect for Italian-American cuisine enthusiasts.

Time: Prep: 45 minutes Cook: 1 hour 10 minutes Total: 1 hour 55 minutes
Servings: 2
Difficulty: Advanced
Cuisine: Italian-American

Allergens

Tree nuts (cashews)

Ingredients

  • 2 large eggplants, sliced into 1/4
  • inch rounds 1 cup raw cashews, soaked in hot water for 1 hour 3 cups marinara sauce (homemade or store
  • bought) 4 cloves garlic, roasted and puréed 1/2 cup nutritional yeast 1/4 cup fresh basil leaves, packed 1 tablespoon lemon juice 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1 cup almond milk or other non
  • dairy milk Olive oil for brushing Fresh parsley and vegan mozzarella, for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. Brush eggplant slices with olive oil on both sides and place them in a single layer on the prepared baking sheets. Season with salt and pepper. Bake for 15 minutes, flip, and bake for another 15 minutes or until tender but not mushy. Remove from oven and let cool slightly.
  3. While the eggplant is baking, prepare the cashew cheese by blending soaked cashews, nutritional yeast, puréed roasted garlic, basil leaves, lemon juice, salt, and pepper in a food processor until smooth and creamy. Gradually add almond milk to reach desired consistency. Set aside.
  4. To assemble the dish, spread 1/2 cup of marinara sauce on the bottom of an 8x8 inch baking dish. Place a layer of eggplant slices, followed by 1/3 of the cashew cheese, another layer of eggplant, and 1/2 cup of marinara sauce. Repeat with remaining eggplant, cashew cheese, and sauce, finishing with a layer of eggplant on top.
  5. Bake at 425°F (220°C) for 30 minutes or until the cashew cheese is lightly golden and bubbly. Remove from oven and let rest for 10 minutes before slicing. Garnish with fresh parsley and vegan mozzarella, if desired.

Chef’s Insight

The key to a perfect vegan eggplant parmesan lies in using high-quality ingredients and taking the time to properly cook each component. Don't rush the process, and enjoy every step of the culinary journey!

Notes

For an extra indulgent dish, add a layer of vegan mozzarella between the eggplant and cashew cheese layers.

Cultural or Historical Background

Eggplant parmesan is an American-Italian dish inspired by traditional Italian recipes. It was popularized in the United States during the early 20th century as a creative adaptation of classic Italian cuisine, using ingredients available locally.