This recipe was adapted from a recipe for a totally vegan eggplant parmesan. I’ve never seen the appeal of eggplant parmesan, typically slices of fried and greasy eggplant. So I think of this as a really delicious creamy (but vegan!) eggplant casserole.
- 1 large eggplant
- about 1 1/2 cups of your favorite tomato sauce
- tofu & cashew sauce:
- 1/2 cup firm silken tofu
- 1/2 cup soy milk
- 1 1/2 tbsp nutritional yeast
- 1/2 cup vegetable stock
- 1 tbsp cashews
- 2 tbsp arrowroot powder (or cornstarch)
- pinch salt and pepper
Blend all ingredients for the sauce together until smooth.
Broil the eggplant slices for 4-5 minutes on each side.
Heat the oven to 350* and lightly spray an 8x8 glass dish.
Layer tomato sauce, eggplant slices, and tofu/cashew sauce, twice.
Bake 20 minutes.
Top with a 2:1 blend of ground almonds and nutritional yeast, with a pinch of salt.
The sauces will back together to create an amazing casserole that cuts perfectly.