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Vegan Eggplant Rollatini with Cashew Ricotta

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Ingredients
  

For the eggplant

  • 2 large eggplants (cut length wise into 1/4 filets) salted
  • 2 tbsp neutral oil more if needed
  • 2-3 cups marinara sauce a thicker variety)

For cashew Ricotta

  • 1 1/2 cups raw cashews, soaked
  • 1/2 cup water
  • 3 tbsp lemon juice or 1-2 tbsp apple cider vinegar
  • 1-2 tbsp nutritional yeast, optional
  • 2 garlic cloves
  • 1/2 tsp onion powder
  • Himalayan sea salt & cracked pepper, to taste

Instructions
 

For the Cashew Ricotta

  • Soak Cashews: First, it’s best to soak your cashews in water before starting. There are 2 ways to soak: 1. Soak cashew in cool water for at least 2 hours (preferably overnight) in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up. 2. For a quick method of soaking, let cashews sit in hot water for 5 minutes.
  • Blend: Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.

For Rollatini

  •  Preheat oven to 400° F (200° C)
  • Place approximately 1 cup of marinara sauce into the bottom of a 13X9 baking dish to lightly coat. Set aside.
  • Sprinkle each side of the eggplant slices with salt. You can spread them out in a colander over the sink or on a baking rack with a pan underneath. Let them sit for 15-20 minutes This will release moisture, soften them and remove any bitterness.
  • When done, lightly rinse and pat dry with paper towels.
  • Grill the eggplant slices with neutral oil.
  • Dollop a heaping tbs of ricotta into one end of the eggplant, roll and place in the marinara-lined baking dish seam-side down.
  • Repeat with all eggplants and top with remaining marinara. Bake at 400°F for 15 minutes.