Vegan Baked Eggplant With Cashew Ricotta

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Vegan ricotta cheese is one of my favorite things ever.

Vegan baked eggplant with cashew ricotta. How to store zucchini. Sprinkle with basil and parsley just before serving. This vegan eggplant rollatini is healthy comfort food at it s finest.

The cashews give the ricotta richness while the tofu helps to keep the texture light. Sauce eggplant basil and cashew ricotta. Have yourself an eggplant extravaganza.

Begin with eggplant on bottom ladle sauce on top baby spinach and then cashew ricotta. Oven for 20 to 30 minutes or until well heated through. To prepare the eggplant involtini.

Begin with eggplant on bottom ladle sauce on top baby spinach and then cashew ricotta. I really love the simplicity of this dish. Sprinkle one third of basil leaves over the eggplant spread one third of the cashew ricotta about cup evenly over the basil leaves.

Place the eggplant rolls in the tomato sauce. Repeat to make two layers ending with an eggplant slice tomato sauce and a dollop of cashew ricotta. Repeat to make two layers ending with an eggplant slice tomato sauce and a dollop of cashew ricotta makes 6 stacks.

Repeat the layers two more times. Made with tender slices of roasted eggplant stuffed with creamy dairy free ricotta cheese and baked in zesty marinara sauce this scrumptious dinner will quickly become a favorite. Spread the remaining sauce over the last layer of cashew ricotta.

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