Vegan Eggplant Involtini With Almond Ricotta - Ciao Camaiol

Ingredients

• 1 cup blanched almonds
• ¼ cup hot water
• 1 lemon, juiced
• ½ lemon, zest, and juice
• 2 tbsp extra-virgin olive oil
• 2 tbsp nutritional yeast
• ¼ tsp powdered garlic
• ¼ tsp powdered onion
• 2 tbsp fresh basil and chives
• 1 large eggplant
• 1 cup tomato sauce (marinara style)
• 1 tbsp extra-virgin olive oil
• 1 tbsp parmesan cheese, plant-based
• salt and pepper to taste
• 1 bunch of packed basil leaves