Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). You'll need a 13x9-inch baking dish.
Step 2
Discard soaking water from
Raw Cashews (3 cups)
and add to a high power food processor or blender together with 3 Tbsp of
Lemons (2)
,
Nutritional Yeast (1/4 cup)
,
Garlic Powder (1 Tbsp)
,
Fine Sea Salt (1/2 tsp)
, and
Water (1 cup)
. Blend until creamy. Set aside.
Step 3
Meanwhile, in a small food processor, add
Pepitas (1 cup)
,
Nutritional Yeast (2 Tbsp)
,
Garlic Powder (1 Tbsp)
, and
Hemp Hearts (1/4 cup)
. Blitz until crumbly. Set aside.
Step 4
In a large bowl, combine 3 cups cashew ricotta and
Fresh Spinach (2 cups)
. Set aside.
Step 5
Place a layer of
Eggplants (2)
in the baking dish. Sprinkle with
Fine Sea Salt (1 tsp)
to draw out excess moisture. Continue adding layers of eggplant and sprinkling with salt. Let sit for 10 minutes.
Step 6
Pat off the excess moisture from the eggplant slices and remove them from the baking dish.
Step 7
Spoon some
Pasta Sauce (4 cups)
to the bottom of the baking dish. Add 1 layer of sliced eggplant.
Step 8
Next, add dollops of spinach cashew ricotta on top of each slice of eggplant and spread around with a spoon.
Step 9
Add sauce on top of the spinach cashew ricotta layer. Add another layer of eggplant and continue until the final layer. For the final layer, add the last bit of spinach cashew ricotta on top of the sauce in dollops.
Step 10
Sprinkle 3-4 Tbsp of plant-based Parmesan Cheese on top. Bake for 45-50 minutes until eggplant is tender and cooked through.
Step 11
Once removed from the oven, let sit for 5-10 minutes before serving.
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