Dairy-Free Moussaka

Ingredients

• 2 large Eggplant
• 2 large Potatoes
• 1 lb Ground Lamb
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Tomato Paste
• 1 can Crushed Tomatoes
• 1 tsp Dried Oregano
• 0.5 tsp Cinnamon
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 cups Cashews (raw, soaked)
• 3 tbsp Nutritional Yeast
• 2 tbsp Lemon Juice
• 0.5 cup Olive Oil

Instructions

1. 1Prepare vegetables: Slice eggplant and potatoes into thin rounds. Brush with olive oil and bake at 375°F (190°C) for 15 minutes.
2. 2Prepare meat sauce: Cook ground lamb with chopped onion and minced garlic until browned. Stir in tomato paste, crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes.
3. 3Prepare cashew béchamel: Blend soaked cashews, nutritional yeast, lemon juice, and salt until smooth.
4. 4Assemble moussaka: Layer eggplant, potatoes, meat sauce, and cashew béchamel in a baking dish. Repeat layers. Top with remaining béchamel.
5. 5Bake: Bake at 375°F (190°C) for 45 minutes, or until golden brown.

Substitutions

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