| Prep Time | 30 |
| Cook Time | 20 |
| Servings |
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Ingredients
Vegan Cheese
- 75 grams Cashew nuts
- 1 Crushed garlic clove
- 2 tbsp Lemon juice, fresh
- 2 tbsp Nutritional yeast
- 1-2 tbsp Almond milk
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Water To make creamy paste
Aubergine Toast
- 2 Aubergine
- 2 1/2 olive oil
- 2 Crushed garlic cloves
- 1/4 Thyme
- 1/4 Dried organo
- Salt and pepper
Tomato Topping
Ingredients
Vegan Cheese
Aubergine Toast
Tomato Topping
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Instructions
- Cut the aubergine into slices, approx. 2cm thick
- In a bowl add the olive oil, herbs and garlic
- Place the aubergine on an oiled baking sheet and brush them with the oil and herb mixture
- Place in oven on 180C for 10 minutes
- Remove from oven, turn the slices over and brush them with oil and herb mixture. Put them back into over for 10 minutes
- Remove from oven and set aside
Vegan Cheese
- In a food processor combine the cashews and all other ingredients and blend – add water until creamy
- Transfer to a bowl and set aside
Tomato Topping
- Cut the tomatoes into small chunks, place into bowl and toss with olive oil, shredded basil, crushed garlic and seasoning
Assembling
- Spread the vegan cheese evenly over each aubergine slice then add tomato topping and serve
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