Vegan Eggplant Rollatini Recipe

Name: Vegan Eggplant Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cashew Cheese:; 2 1/2 cups unsalted raw cashews; 2 tablespoons red wine vinegar; 2 teaspoons white miso; 1/2 teaspoon raw sugar; salt to taste; Pesto:; 3 cups roughly chopped basil leaves; 1/3 cup roughly chopped raw walnuts; 1/4 cup extra-virgin olive oil; 2 tablespoons nutritional yeast; 1/2 lemon, juiced; 1 clove garlic, minced; Eggplant:; 1 large light purple eggplant, cut into 1/4-inch slices; 1 1/2 tablespoons extra-virgin olive oil; salt and ground black pepper to taste; 2 cups marinara sauce

Servings: persons

Cashew Cheese:
2 1/2 cups unsalted raw cashews
2 tablespoons red wine vinegar
2 teaspoons white miso
1/2 teaspoon raw sugar
salt to taste
Pesto:
3 cups roughly chopped basil leaves
1/3 cup roughly chopped raw walnuts
1/4 cup extra-virgin olive oil
2 tablespoons nutritional yeast
1/2 lemon, juiced
1 clove garlic, minced
Eggplant:
1 large light purple eggplant, cut into 1/4-inch slices
1 1/2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
2 cups marinara sauce

1
Place cashews in a large bowl and cover with water; let soak for 7 hours. Drain.
2
Combine cashews, red wine vinegar, miso, sugar, and salt in a high-speed blender; blend until mixture is thick and creamy.
3
Combine basil leaves, walnuts, 1/4 cup olive oil, nutritional yeast, lemon juice, and garlic in a food processor; blend until pesto is smooth.
4
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
5
Toss eggplant with 1 1/2 tablespoon oil, salt, and pepper in a large bowl. Arrange eggplant on the baking sheet.
6
Broil eggplant until browned, about 5 minutes per side. Reduce oven temperature to 350 degrees F (175 degrees C).
7
Spread 3/4 cup marinara sauce in the bottom of a baking dish. Place 1 tablespoon cashew mixture and 1 tablespoon pesto on the end of an eggplant slice; roll up. Place seam-side down in the sauce. Repeat with remaining cashew mixture, pesto, and eggplant slices. Dot the eggplant with remaining marinara sauce. Cover dish with aluminum foil.
8
Bake in the preheated oven until sauce is heated through, about 10 minutes.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cashew Cheese:, 2 1/2 cups unsalted raw cashews, 2 tablespoons red wine vinegar, 2 teaspoons white miso, and more.

Yes, Vegan Eggplant Rollatini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Eggplant Rollatini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions