Cashew ricotta is my go-to omni pleaser. No one seems to find the tofu element too aggressive; It’s “cheesy” enough to make everyone happy. So you will find the filling moonlighting in a variety of different recipes on here: pumpkin ricotta is a particular favorite of mine.
This week I made a baked eggplant dish with spinach and pepper cashew ricotta. By spinach and pepper ricotta, I mean GREEN CHEESE!
Baked Eggplant with Spinach and Pepper Cashew Ricotta
Serves 5/Time: 50 minutes
1 large eggplant, sliced into thin rounds.
3 cups of your favorite tomato sauce (or one 24 oz. Can)
Nutritional yeast for sprinkling
1 lb extra firm tofu
juice of 1 lemon
2 cloves garlic
1 tbsp EVOO
¾ cup raw unsalted cashews
1 tsp salt
½ tsp black pepper
¼ tsp oregano
big handful of fresh basil or 1 tsp dried
a few shakes of red pepper flakes
1 cup baby spinach
1 green pepper diced
Preheat oven until 400. Throw all of the ricotta ingredients EXCEPT spinach and green pepper in your food processor and pulse pulse pulse til thick and creamy and ricotta-esque.
Add the spinach and pulse until everything is green. Then add diced pepper and pulse only until incorporated. Chunks are cool.
In a large casserole dish, layer half of your eggplant rounds. Cover with a generous portion of ricotta (but not TOO generous. You want to have enough left for the top). Top with sauce. Add the rest of your eggplant. Smear on more cheese. Add remaining sauce. Sprinkle with nooch.
Bake for 40 minutes and enjoy!