Whole Roasted Eggplant Parm-Eh-Ish | Vegan Recipes | Veganuary

Ingredients

• FOR THE CAULIFLOWER-CASHEW BUTTAH BASE:
• 1 small head cauliflower, bottom stem removed, cleaned and dismembered into large pieces
• 1 Cup / 200g raw cashews, soaked in water for at least 1 hour (or overnight), then strained and rinsed
• 4-5 medium garlic cloves
• 1/2 tsp coarse salt
• 2 Tbsp rice vinegar
• 1 bay leaf
• 2 cups water
• FOR THE EGGPLANT:
• 1-2 medium-sized eggplants
• 2 Tbsp olive oil
• 1/2 tsp coarse salt (Jacobsen’s sea salt)
• 1/2 Cup / 100g cauliflower buttah
• 300g crushed Kettle potato chips (Salt & Cracked Pepper)
• 4 cherry tomatoes, sliced
• Small handful of fresh basil leaves, washed and lightly packed