Vegan Eggplant Parmesan (with Cashew Mozzarella!)

INGREDIENTS

1 cup

raw cashews, (soaked in water 4-8 hours and drained)

1 cup

unflavored soy or almond milk

2 tbsp

white miso paste

2 tbsp

nutritional yeast

2 tbsp

tapioca starch

1 tbsp

lemon juice

1/2 tsp

salt

1 cup

unflavored soy or almond milk

1/4 cup

all purpose or whole wheat flour

1/4 cup

ground flaxseeds

1 cup

panko breadcrumbs

1/2 cup

all-purpose or whole wheat flour

1 tsp

dried oregano

1 tsp

dried basil

1/2 tsp

salt

Few dashes black pepper

3 cups

marinara sauce, (store bought or homemade)

1 1/2 lb

eggplant, (1 large or 2 small, salted if necessary, and sliced into 1/2-inch thick rounds)

Olive oil

Cashew Parmesan, (optional)

Fresh basil and parsley, (for garnish)