- Cashew Cheese:
- 2 1/2 cups unsalted raw cashews
- 2 tablespoons red wine vinegar
- 2 teaspoons white miso
- 1/2 teaspoon raw sugar
- salt to taste
- Pesto:
- 3 cups roughly chopped basil leaves
- 1/3 cup roughly chopped raw walnuts
- 1/4 cup extra-virgin olive oil
- 2 tablespoons nutritional yeast
- 1/2 lemon, juiced
- 1 clove garlic, minced
- Eggplant:
- 1 large light purple eggplant, cut into 1/4-inch slices
- 1 1/2 tablespoons extra-virgin olive oil
- salt and ground black pepper to taste
- 2 cups marinara sauce
- Place cashews in a large bowl and cover with water; let soak for 7 hours. Drain.
- Combine cashews, red wine vinegar, miso, sugar, and salt in a high-speed blender; blend until mixture is thick and creamy.
- Combine basil leaves, walnuts, 1/4 cup olive oil, nutritional yeast, lemon juice, and garlic in a food processor; blend until pesto is smooth.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Toss eggplant with 1 1/2 tablespoon oil, salt, and pepper in a large bowl. Arrange eggplant on the baking sheet.
- Broil eggplant until browned, about 5 minutes per side. Reduce oven temperature to 350 degrees F (175 degrees C).
- Spread 3/4 cup marinara sauce in the bottom of a baking dish. Place 1 tablespoon cashew mixture and 1 tablespoon pesto on the end of an eggplant slice; roll up. Place seam-side down in the sauce. Repeat with remaining cashew mixture, pesto, and eggplant slices. Dot the eggplant with remaining marinara sauce. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is heated through, about 10 minutes.
07/24/2019
recipepes.com
vegan eggplant rollatini, recipe
PT15M
PT1H
5
455 calories
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