Vegan Cheesy Eggplant Casserole

Step 1

Preheat your oven to 400 ºF with a rack positioned in the center.

Step 2

Lay slices of eggplant in a single layer on a baking sheet. On both sides of each slice, brush with oil and sprinkle with a bit of salt and pepper. Bake 12-15 minutes until eggplant is tender and easily pierced with a fork (no need to flip). You aren't trying to brown the eggplant, just cook it. Leave the oven on when the eggplant is done.

Step 3

While the eggplant is cooking, make the creamy sauce. In a mixing bowl or large liquid measuring cup whisk together all of the ingredients: broth, nondairy milk, garlic, nutritional yeast, tapioca starch, and salt. It will be very thin, but the starch and nutritional yeast will cause the mixture to thicken substantially when heated.

Step 4

Next, prepare the béchamel. In a blender or food processor, combine the tofu, cashews, tapioca starch, garlic powder, and salt. Blend or process until smooth. Add the lemon juice and blitz to combine.

Step 5

Prepare the casserole. In a 8 x 11" or 9 x 13" baking dish, pour about 1/2 cup of creamy sauce into the bottom. Add one layer of eggplant, not overlapping, it's ok if there are gaps, they'll fill in with subsequent layers. Pour another ~ 1/2 cup of creamy sauce overtop and sprinkle on about 1/3 of the sliced scallions, and 1/3 of the nut cheese, if using.

Step 6

Add a second layer of eggplant and pour over some more of the cheesy sauce to cover, add another 1/3 of the scallions and 1/3 of the nut cheese, if using. If you have enough eggplant for a 3rd or partial 3rd layer go ahead and add that and pour over the remaining cheesy sauce. Dollop the final bits of nut cheese on, if using. Then pour the béchamel over the top of the casserole, to cover. use the back of a spoon or spatula to smooth it out over top. Sprinkle the last of the scallions over top and a bit of paprika for color.

Step 7

Cover the baking dish with foil and bake in the 400 ºF oven for 30 minutes. Then, remove the foil and bake an additional 10-15 minutes until the béchamel is golden in spots. Let rest a few minutes, then serve while still warm. Enjoy!