Baked Eggplant Stacks With Cashew Ricotta [Vegan]

One Green PlanetReviews(2)
Renee T.: "I used ricotta so it was vegetarian not vegan, ou…" Read More
19Ingredients
Calories
65Minutes

Ingredients

  • 2 eggplants (medium, sliced lengthwise into 1/2-inch slices, 18 slices)
  • 16 ounces marinara sauce
  • 9 ounces baby spinach
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil (or vegetable stock)
  • sea salt
  • freshly ground black pepper
  • parsley flakes (Dried)
  • dried basil (flakes)
  • 3/4 cup raw cashews (soaked in water 4 hours)
  • 1/3 cup pine nuts (soaked in water for 4 hours)
  • 2 tablespoons nutritional yeast
  • 1 clove garlic
  • 1/4 cup fresh lemon juice
  • 1/2 tablespoon mellow white miso
  • 1/2 teaspoon onion powder
  • non dairy milk (for thinning)
  • sea salt
  • freshly ground black pepper
Read Directions

Reviews(2)

Yummly User
Renee T. 6 Feb
I used ricotta so it was vegetarian not vegan, outstanding!
Kristy B. 26 Dec 2016
I made this recipe for a date (his first time coming over) and blew his socks off! So tasty! The leftovers tasted equally delicious!