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Herb-Crusted Vegan Eggplant Parmesan with Creamy Cashew Cheese - Vegan - Frenchynosh

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.
Imprimer la recette Pin Recipe
Temps de préparation 20 minutes
Temps de cuisson 50 minutes
Temps total 1 heure 10 minutes
Type de plat Main Course
Cuisine Italian
Portions 4 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

Serving: 100gCalories: 320kcalCarbohydrates: 45gProtéines: 12gFat: 12gSucre: 6g
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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