You’re going to love this recipe. Everyone I share it with goes crazy for it and cannot believe it’s gluten and dairy free. The perfect “low-carb,” comfort meal.
Veggie “Cheese” Bake
• 1 small eggplant – cut 1/2 inch pieces
• 1 zucchini – cut 1/2 inch pieces
• 1 yellow squash – cut 1/2 inch pieces
• 1 red or organe pepper – remove seeds and cut into quarters
• 1 jar organic spaghetti sauce (low sugar)
• Cashew Cheese (see recipe)
• Olive Oil (I have a Misto so the olive oil sprays on evenly)- I drizzle this on the top to make it yummy.
Instructions:
a) Set oven to 425 degrees. In 9 X 9 inch baking dish, spread a thin layer of spaghetti sauce.
b) Layer as follows: eggplant, sauce, cheese, sauce, zucchini, sauce, yellow squash, cheese, sauce, red pepper, sauce, orange pepper, and sauce.
c) Cover and bake for 60 minutes. Uncover and continue baking until the vegetables are soft, about 15 minutes.
Cashew Cheese*:
- 1 ½ cups raw, organic cashews (soak 1-2 hours to soften but it’s okay to skip)
- 1-2 cloves garlic
- ½ cup water
- 2 TB fresh, lemon juice (about ½ lemon)
- 1/4 cup frsh basil
- ½ tsp sea salt
Blend all ingredients in food processor or blender. Adjust to suite your taste buds by adding more lemon or other spices (oregano, basil, thyme, red pepper, etc.)
*adapted for this recipe to make it thinner than the Basil Cashew Cheese