I can hardly contain my excitement to share my Eggplant Parmesan with Cashew Cheese recipe with you! This dish holds a special place in my heart, evoking memories of family gatherings and cozy dinners with friends. It’s one of those meals that not only satisfies but brings everyone together – especially if there’s a little friendly debate going on about who makes the best Eggplant Parmesan!
What I love most about this recipe is that it takes a classic dish and gives it a delightful twist with the cashew cheese. When I decided to explore plant-based cooking, I stumbled upon cashew cheese and was immediately hooked! Its creamy texture and rich flavor are the perfect contrast to the savory eggplant. Trust me; whether you’re a full-time vegan or just curious about plant-based meals, this dish is a sheer joy to make and enjoy!
What’s in Eggplant Parmesan with Cashew Cheese?
Let’s talk about the star players of this dish. Each ingredient brings something special to the table, and I’m always on the lookout for the best flavors!
Eggplant: The backbone of this dish! I prefer using medium-sized eggplants that are smooth and glossy. The secret is salting them before baking – it draws out excess moisture and bitterness, ensuring a tender result.
Tomato Sauce: A good quality marinara sauce is essential! I usually go for organic brands that don’t have added sugars or preservatives. Fresh homemade sauce is even better if I have some stored away in my freezer.
Cashews: The star of the cashew cheese! I always use raw, unsalted cashews, soaked beforehand to achieve a fantastic creamy consistency. Soaking simply helps them blend smoothly, making a luscious cheese sauce.
Nutritional Yeast: This ingredient gives the cashew cheese that cheesy, umami flavor – a must-have for any plant-based cooking! I’m a fan of the Bragg brand; it’s got a great flavor and is packed with B vitamins.
Garlic: Fresh garlic is the seasoning superhero. It adds a pungent kick to both the marinara and cashew cheese that can’t be beaten.
Fresh Basil: This aromatic herb not only enhances the flavor but also adds a pop of color. I love using fresh basil because it brightens up the whole dish!
Olive Oil: A good-quality extra virgin olive oil is key for roasting the eggplant to perfection. It contributes healthy fats and complements the other flavors beautifully.
Is Eggplant Parmesan with Cashew Cheese Good for You?
Absolutely! This dish is packed with nutrition while being utterly comforting.
Eggplant: This lovely vegetable is low in calories, high in fiber, and rich in antioxidants. It also contains a good amount of vitamins and minerals, making it a great addition to your diet.
Cashews: They are not just creamy goodness – cashews are a marvelous source of healthy fats, protein, and magnesium. They can help support heart health and give you that creamy texture.
Nutritional Yeast: This magical ingredient is a powerhouse of B vitamins, which are essential for energy production and maintaining a healthy nervous system.
Of course, while eggplant can be more watery, the layers of cheese and sauce add richness. Enjoy this dish in moderation if you’re mindful of calories, but it’s an excellent option when you’re looking for a filling, satisfying meal without the heaviness of traditional cheese!
Ingredients List
– 2 medium-sized eggplants (about 2 lbs, sliced into 1/4-inch rounds)
– 3 cups marinara sauce (homemade or store-bought)
– 2 cups raw cashews (soaked for 2-4 hours, drained)
– 1/4 cup nutritional yeast
– 2 cloves garlic (minced)
– 1/2 teaspoon salt
– 1/4 cup fresh basil (chopped, plus extra for garnish)
– 3 tablespoons olive oil (for roasting)
– Black pepper to taste
This recipe serves about 4-6 people, perfect for sharing with friends or having leftovers for lunch!
How to Make Eggplant Parmesan with Cashew Cheese?
1. Preheat your oven to 400°F (200°C).
2. Lay the sliced eggplant on a baking sheet and sprinkle salt over both sides. Allow them to sit for about 30 minutes to draw out moisture. Rinse the eggplant slices and pat them dry with paper towels.
3. In a large bowl, toss the eggplant slices with olive oil and a pinch of black pepper. Spread them in a single layer on a baking sheet. Bake for 20–25 minutes, flipping halfway through, until they are golden and tender.
4. While the eggplant is roasting, prepare the cashew cheese. In a blender or food processor, combine soaked cashews, nutritional yeast, minced garlic, salt, and a little water if needed for blending. Blend until the mixture is creamy. Taste and adjust seasoning as necessary.
5. In a 9×13 inch baking dish, spread a layer of marinara sauce on the bottom. Layer half of the roasted eggplant slices on top of the sauce, followed by half of the cashew cheese. Repeat the layers, finishing with a layer of marinara sauce on top.
6. Bake in the oven for another 15–20 minutes, until heated through and bubbly. Garnish with fresh basil before serving!
Serving Suggestions for Eggplant Parmesan Bliss
This dish is fantastic served warm with a light side salad or some garlic bread if you’re in the mood for extra carbs (who isn’t?). You can also experiment with layers; sometimes I throw in some sautéed mushrooms or spinach between the layers for extra texture and flavor. Leftovers are heavenly and perfect for meal prepping!
I just know you’re going to love this Eggplant Parmesan with Cashew Cheese. It’s a revelation in comfort food! Give it a try and let me know how it goes! I’m excited to hear about your cooking adventures with this recipe. Happy cooking!