Vegan Gluten-Free Eggplant Parmesan with Cashew Cheese
Ingredients
Eggplant parmesan
- 1 eggplant, sliced into rounds
- 1/2 teaspoon salt
- 100 milliliters almond milk
- 30 grams gluten-free plain flour
- 300 grams gluten-free panko breadcrumbs
- 30 grams nutritional yeast
- 2 teaspoons basil
- 1 teaspoon oregano
- 500 milliliters marinara sauce
Cashew mozzarella
- 250 grams cashews (soaked for 4 hours)
- 125 milliliters almond milk
- 125 grams coconut yoghurt
- 2.5 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 teaspoon apple cider vinegar
- 1/2 clove garlic
- 1/2 teaspoon salt
Preparation
Slice the eggplant into rounds and sprinkle salt on top to draw out moisture while preparing other components.
Mix almond milk and flour in a bowl.
Combine flour, panko breadcrumbs, nutritional yeast, basil, and oregano in a shallow bowl.
Blitz the cashew mozzarella ingredients until creamy.
Preheat the oven to 375°F (170°C fan) and line a baking sheet with parchment paper or a silpat.
Dry the eggplant slices, dip them first in the almond milk mixture, then in the panko mixture, and place on the baking sheet in a single layer.
Bake for 20 minutes.
Remove from oven, add a bit of marinara sauce to the bottom of a baking pan, place an eggplant slice down, cover with more marinara and cashew cheese, adding optional fillings if desired, stack up to three slices ending with marinara, and cover the pan.
Bake for an additional 20 minutes.
Tips
Reserve some cashew cheese for topping when you remove the dish from the oven.
