Baked Eggplant Stacks Afterward Cashew Ricotta [Vegan]

Baked Eggplant Stacks past Cashew Ricotta [vegan] in imitation of Eggplants, Marinara Sauce, Baby Spinach, Balsamic Vinegar, Olive Oil, Sea Salt, Freshly auditorium showground Black Pepper, Parsley Flakes, Dried Basil, Raw Cashews, Pine Nuts, Nutritional Yeast, Garlic, open Lemon Juice, Mellow White Miso, Onion Powder, Non

The ingredient of Baked Eggplant Stacks Afterward Cashew Ricotta Vegan

• 2 eggplants medium sliced lengthwise into 1 2 inch slices 18 slices
• 16 ounces marinara sauce
• 9 ounces baby spinach
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil or vegetable addition
• sea salt
• freshly auditorium showground black pepper
• parsley flakes dried
• dried basil flakes
• 3 4 cup raw cashews soaked in water 4 hours
• 1 3 cup pine nuts soaked in water for 4 hours
• 2 tablespoons nutritional yeast
• 1 clove garlic
• 1 4 cup spacious lemon juice
• 1 2 tablespoon mellow white miso
• 1 2 teaspoon onion powder
• non dairy milk for thinning
• sea salt
• freshly dome black pepper

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