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Vegan Eggplant Parmesan with Cashew Cheese and Fresh Oregano Recipe

This plant-powered eggplant parmesan features layers of crispy slices, rich tomato sauce, creamy cashew cheese, and fresh oregano.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Eggplant:
  • 1 large eggplant sliced into 1/2-inch rounds
  • 1/2 cup flour gluten-free if needed
  • 1 cup plant-based milk
  • 1 cup breadcrumbs use seasoned for extra flavor
  • 2 tbsp olive oil
  • Salt and pepper to taste
For the Cashew Cheese:
  • 1 cup raw cashews soaked 4 hours or boiled 10 mins
  • 1/4 cup water
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • 1/2 tsp salt
For the Assembly:
  • 2 cups marinara sauce
  • 2 tbsp chopped fresh oregano
  • Extra cashew cheese for topping

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment.
  2. Set up breading station: flour, milk, and breadcrumbs in three separate bowls.
  3. Dip each eggplant slice into flour, then milk, then breadcrumbs.
  4. Place slices on baking sheet, drizzle lightly with oil, and bake 20 minutes, flipping halfway.
  5. Meanwhile, blend soaked cashews with water, lemon juice, garlic, salt, and nutritional yeast until creamy.
  6. In a baking dish, spread marinara sauce, then a layer of baked eggplant, then dollops of cashew cheese.
  7. Repeat layers, ending with sauce and cheese on top.
  8. Bake uncovered for 15 more minutes.
  9. Sprinkle with fresh oregano before serving.

Notes

Nutritional Values (per serving)

Calories: 390
Total Fat: 21g
Saturated Fat: 3.5g
Carbohydrates: 38g
Fiber: 8g
Protein: 11g

Vitamins & Minerals (per serving)

  • Calcium: 10%
  • Iron: 15%
  • Vitamin C: 18%
  • Vitamin A: 12%
  • Magnesium: 14%

Additional Tips

  • Salt and sweat eggplant slices before breading for better texture.
  • Make extra cashew cheese and thank yourself later.
  • Add red pepper flakes for a kick of sass.
  • Serve with pasta or a big green salad if you’re feeling balanced.