Vegan Eggplant Rollatini With Cashew Cheese

2 large eggplant, sliced lengthwise into 1/4-1/2” thick slices
1 1/4 cup raw cashews, soak for at least 3 hours (or over night) and drain
1/2 tsp sea salt
1 small clove garlic, minced
2 Tbsp lemon juice
1/3-1/2 cup water
1/4 cup nutritional yeast
2 tsp dried basil
1 tsp dried oregano
black pepper to taste
1/2 package of fresh spinach, chopped
1 1/2 cups marinara sauce (I like to use RAO’s)

Preheat oven 400. Slice eggplant. Place eggplant onto parchment lines baking sheet and sprinkle well with salt  Let it sit 30 minutes, this decreases bitterness and removes excess moisture. Pat the slices dry.

Roast eggplant 20 minutes flipping halfway through

While eggplant is roasting, make cashew cheese. Place cashews, garlic, sea salt, lemon and 1/3 cup water into blender.  Process til mixture is very smooth and soft (like creamy ricotta)  Scrape the bowl of the blender as needed, adding remaining water if necessary.  Add nutritional yeast, basil, oregano, and pepper.  Blend to incorporate. Transfer the cheese to a bowl and mix in chopped spinach.  Set cheese mixture aside

Remove eggplant from oven cool to be able to handle.  Reduce oven temperature to 325

On a cutting board lay out eggplant slice, add 3 Tbsp cheese mixture to one end and then roll up.   Place in casserole dish, seam down.  Repeat with each slice

Smother eggplant with marinara and bake uncovered 20-25 minutes

Serve with side of choice