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Vegan Eggplant, Tomato and Cashew Cheese Stack
I roasted the eggplant and the tomatoes with a little olive oil, kosher salt and cracked black pepper in the oven on 350°-when I took them out of the oven I sprinkled on some dried parsley.
For the cashew cheese, I soaked the cashews for a few hours in water and then put the soaked cashews into my food processor with some diced garlic, lemon juice, a little water and salt and pepper. If I had nutritional yeast, I would have used some of that, but I didn’t! 

Vegan Eggplant, Tomato and Cashew Cheese Stack

I roasted the eggplant and the tomatoes with a little olive oil, kosher salt and cracked black pepper in the oven on 350°-when I took them out of the oven I sprinkled on some dried parsley.

For the cashew cheese, I soaked the cashews for a few hours in water and then put the soaked cashews into my food processor with some diced garlic, lemon juice, a little water and salt and pepper. If I had nutritional yeast, I would have used some of that, but I didn’t! 

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