Vegan Baked Eggplant Parmesan with Cashew Cheese - Vegan

The Vegan Baked Eggplant Parmesan with Cashew Cheese is a modern twist on a classic Italian comfort dish, thoughtfully crafted to suit plant-based diets. With crispy, herb-crusted eggplant slices nestled in rich, marinara sauce and adorned with creamy, dreamy cashew cheese, this dish is a symphony of flavors and textures that delights both the palate and the eyes.

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Temps de préparation 20

Temps de cuisson 50

Temps total 1 10

Type de plat Main Course

Cuisine Italian

Portions servings

Calories 320 kcal

Ingrédients

1 large eggplant, sliced into 1/4 inch rounds

2 cups panko breadcrumbs

1/2 cup nutritional yeast

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup unsweetened almond milk

2 tablespoons ground flaxseed

1/2 cup all-purpose flour

2 cups marinara sauce

1 cup raw cashews, soaked and drained

1/4 cup water

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

1 tablespoon nutritional yeast

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow bowl, mix the panko breadcrumbs, nutritional yeast, dried oregano, dried basil, garlic powder, salt, and black pepper.
In another bowl, whisk together the almond milk and ground flaxseed, letting it sit for 5 minutes to thicken.
Place the flour in a separate bowl. Dip each eggplant slice first in the flour, then the almond milk mixture, and finally coat it with the seasoned panko breadcrumbs. Arrange on the prepared baking sheet.
Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
While the eggplant bakes, prepare the cashew cheese. In a blender, combine the soaked cashews, water, lemon juice, apple cider vinegar, nutritional yeast, salt, onion powder, and garlic powder. Blend until smooth and creamy.
Remove the eggplant from the oven. In a baking dish, spread a layer of marinara sauce, then a layer of baked eggplant. Repeat until all ingredients are used, finishing with a layer of marinara sauce. Top with dollops of cashew cheese.
Bake for an additional 15-20 minutes until the sauce is bubbly and the cashew cheese is slightly golden.
Let it cool for a few minutes before serving.

Nutrition (per 100g)

Keyword baked, cashew cheese, dairy-free, egg-free, eggplant parmesan, gluten-free option, healthy, Italian, main course, meatless meal, nutritious, plant-based, vegan, vegan cheese, vegan comfort food, vegetable dish

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Vegan Baked Eggplant Parmesan with Cashew Cheese – Vegan