Irresistible Eggplant Involtini with Cashew Béchamel – 5 Easy Steps

Eggplant Involtini with Cashew Béchamel | MagicInKitchen.com

Eggplant Involtini with Cashew Bechamel

This healthy Eggplant Involtini with Cashew Béchamel recipe is dairy-free, gluten-free, and packed with plant-based flavor. A creamy, comforting Italian vegan dish!

Introduction: Creamy, Comforting, and 100% Plant-Based

If you’re craving Italian comfort food without the dairy, this Eggplant Involtini with Cashew Béchamel is the dish you need in your life. Rolled slices of roasted eggplant cradle a savory filling and are bathed in a luscious, dairy-free cashew béchamel sauce that’s as creamy as the traditional kind—without the guilt. This vegan eggplant involtini is hearty, wholesome, and layered with Mediterranean flavor. It’s perfect for family dinners, elegant meal prep, or impressing guests with a plant-based twist on an Italian classic.

Ingredients List

For the Eggplant:

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
• 2 tbsp olive oil
• Salt and pepper to taste

For the Filling:

• 1 cup cooked quinoa (or cooked brown rice)
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1/4 cup toasted pine nuts
• 1 garlic clove, minced
• 1 tbsp nutritional yeast (optional)
• Salt and pepper to taste

For the Cashew Béchamel:

• 1 cup raw cashews (soaked in hot water for 20 minutes)
• 1 1/2 cups unsweetened plant-based milk (almond or oat works well)
• 2 tbsp olive oil or vegan butter
• 2 tbsp tapioca starch or cornstarch
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

For Garnish:

• Fresh basil leaves
• Vegan parmesan (optional)

Preparation Instructions

1. Roast the Eggplant Preheat oven to 400°F (200°C). Brush eggplant slices on both sides with olive oil and sprinkle with salt and pepper. Arrange on parchment-lined baking sheets. Roast for 15–20 minutes, flipping halfway, until tender and pliable. Let cool slightly.

2. Prepare the Filling In a mixing bowl, combine quinoa, sun-dried tomatoes, basil, pine nuts, garlic, and nutritional yeast. Season with salt and pepper. Mix well and set aside.

3. Make the Cashew Béchamel Drain the soaked cashews and add them to a blender with the plant-based milk, olive oil, starch, lemon juice, garlic powder, salt, and pepper. Blend until very smooth and creamy. Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Adjust seasoning as needed.

4. Assemble the Involtini Spoon a bit of the filling onto the wider end of each eggplant slice, roll up gently, and place seam-side down in a baking dish. Repeat with all slices.

5. Bake Pour the cashew béchamel over the rolled eggplant. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake an additional 10 minutes until bubbling and lightly golden on top.

6. Serve Garnish with fresh basil and optional vegan parmesan. Serve hot with a crisp green salad or crusty gluten-free bread.

Serving Suggestions

This vegan eggplant involtini pairs beautifully with a side of garlic-roasted vegetables or a chilled white bean salad. For a heartier meal, serve alongside gluten-free pasta tossed in olive oil and herbs. Whether it’s a cozy dinner or an elevated weekend meal, this recipe is an elegant centerpiece for any plant-based spread.

FAQ

Can I make this ahead of time? Yes, you can assemble the involtini and refrigerate it up to a day ahead. Just bake when ready to serve.

Is this recipe gluten-free? Yes! All ingredients are naturally gluten-free.

Can I freeze leftovers? Absolutely. Store in an airtight container and freeze for up to 1 month. Reheat in the oven or microwave.

What can I substitute for cashews in the béchamel? If allergic to cashews, try using silken tofu or sunflower seeds for a creamy base.

Is there a nut-free version? Yes! Use oat milk and silken tofu for the sauce, and swap pine nuts for roasted pumpkin seeds.

A Deliciously Creamy Italian Vegan Dish You’ll Love

Eggplant Involtini with Cashew Béchamel brings comfort, nutrition, and gourmet flair to your table. With creamy cashew sauce, savory quinoa filling, and tender roasted eggplant, this dish is a celebration of plant-based Italian cooking. Try it tonight, share your results in the comments, and check out more wholesome vegan recipes at MagicInKitchen.com. Your next favorite recipe awaits!