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+ servings

Vegan Eggplant Involtini with Sweet Onion Ricotta

This vegan eggplant involtini combines homemade cashew ricotta with sweet onion rolled in zucchini ribbons and baked eggplant.
Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 420kcal


Cashew Ricotta with Sweet Onions

  • 1 scant cup raw cashews soaked overnight or at least 4 hours
  • 1/4 cup almond or soy milk + plus more if needed
  • 1/2 teaspoon garlic powder
  • 2 tbs lemon juice
  • 1 brown onions finely sliced
  • 1/2 cup  water
  • 1/2 tbs raw sugar
  • a good pinch of sea salt

Tomato and Basil Sauce

  • 1 tbs olive oil
  • 2 gloves garlic finely chopped or crushed
  • 400 grams canned cherry tomatoes
  • 1 cup baby spinach finely chopped
  • 1 handful fresh basil torn
  • Zest of two lemons
  • Sea salt to tasteI


  • 2 medium to large eggplants ends removed and sliced lengthways in to 1cm widths
  • 2 tbsp Olive oil to brush the eggplants
  • 2 zucchinis sliced in to ribbons using a vegetable peeler
  • 1 tbsp Olive oil to drizzle
  • Sea salt to season


  • To make the cashew ricotta, place the chopped onion, water, sugar and salt in a small saucepan and cook over low to medium heat, stirring occasionally, for around fifteen minutes or until the water has cooked away and the onions are soft and sweet. 
  • Meanwhile, drain and rise the soaked cashews and place them, the milk, garlic powder and lemon juice in a blender and blend until well combined and smooth. The cashews will still have a little texture. Add more milk one teaspoon at a time if needed to get the mixture moving. Place the "ricotta" in a bowl before adding the onion and stirring through. Set aside.
  • Pre-heat the oven to 180 degrees C and line two baking trays with parchment. Brush each eggplant with olive oil on both sides and place them on the trays. Place in the oven for seven minutes before turning each eggplant slice over and cooking for another ten minutes. The eggplant should be pliable to roll but not overcooked.
  • While the eggplant is cooking, heat the oil for the tomato sauce in a small saucepan before sautéing the garlic for a minute. Add the cherry tomatoes and cook for two minutes before adding the spinach, basil and lemon zest. Continue cooking, stirring regularly, for around ten minutes. Add sea salt to taste.
  • Once the eggplant is cooked, remove them from the oven and allow to cook slightly. Leave the oven on at 180 degrees C.
  • Set up an assembly line on your kitchen counter starting with the tomato sauce, followed by the eggplant, zucchini ribbons and finally the cashew ricotta. Place an oven-proof baking tray or skillet near you. 
  • To assemble to involtini, spoon enough tomato sauce to cover the bottom of your pan. On a board or plate, lay a slice of eggplant down followed by overlapping ribbons of the zucchini (I use enough zucchini to match the width of the eggplant). Spoon around a tablespoon of the cashew cheese on to the zucchini on the end closest to you before rolling the stack gently away from you. Place the roll down on to the tomato sauce with the seem down to keep the roll in place. Repeat with remaining eggplant slices.
  • Spoon any remaining tomato sauce in between and in the centre of the rolls before drizzling with olive oil and adding a pinch of sea salt. Bake in the oven for 25 minutes.
  • Remove from the oven and serve hot. 


Calories: 420kcal | Carbohydrates: 35g | Protein: 10g | Fat: 29g | Saturated Fat: 4g | Sodium: 34mg | Potassium: 1129mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1010IU | Vitamin C: 31.5mg | Calcium: 86mg | Iron: 3.6mg