Vegan Zucchini Moussaka

Ingredients

• 200 grams (1 cup) raw cashews, soaked
• 2 tbsp olive oil
• 1 tbsp nutritional yeast
• pinch of salt
• 180 milliliter (3/4 cups) water
• 1/2 tsp garlic powder
• 1000 grams (2.2 pounds) zucchini
• 800 grams (1.8 pounds) potatoes
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons breadcrumbs
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup vegan grated cheese (optional)

Instructions

1. 1

   Make the Cashew Bechamel: Soak your raw cashews...: Make the Cashew Bechamel: Soak your raw cashews in hot water for 30 minutes. Then, drain and rinse the soaked cashews.

2. 2

   Add the soaked and drained cashews to a...: Add the soaked and drained cashews to a blender, along with olive oil, nutritional yeast, a pinch of salt, water, and garlic powder.

3. 3

   Blend on high until the mixture is smooth...: Blend on high until the mixture is smooth and creamy. Adjust the consistency by adding more water if needed. Also taste and adjust the seasonings as needed, adding more salt to taste, or more nutritional yeast for cheesiness. Set the cashew bechamel aside.

4. 4

   Preheat your oven to 200°C / 390°F.

5. 5

   The make the Zucchini Moussaka: Wash the zucchini...: The make the Zucchini Moussaka: Wash the zucchini and potatoes. Slice them into thin rounds, about 3-4 mm (1/8-inch) thick. You can use a mandoline slicer for even slices.

6. 6

   In a large skillet, heat a bit of...: In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become translucent, about 3-4 minutes.

7. 7

   Add the sliced zucchini and cook for about...: Add the sliced zucchini and cook for about 5-7 minutes, or until they become slightly tender and golden-brown in color. Season with salt and pepper and stir in some chopped parsley and 1/2 tsp of garlic powder.

8. 8

   Transfer the cooked zucchini to a colander to...: Transfer the cooked zucchini to a colander to strain any excess water.

9. 9

   Peel and slice the potatoes using a mandoline...: Peel and slice the potatoes using a mandoline for even slices. Season with salt and pepper and give it a toss to combine.

10. 10

    Prepare the baking dish: spread evenly with some...: Prepare the baking dish: spread evenly with some oil to grease it, then sprinkle evenly with breadcrumbs.

11. 11

    Assemble the zucchini moussaka: start by layering the...: Assemble the zucchini moussaka: start by layering the potatoes on the bottom of the baking dish. Pour a third of the cashew bechamel over the first layer and sprinkle with some grated vegan cheese on top. Next, layer half of the zucchini over the cheese. Top with another layer of potatoes and repeat with cashew bechamel, grated cheese, and a layer of zucchini. Finish by pouring the remaining cashew bechamel evenly over the top. Sprinkle some breadcrumbs and some vegan grated cheese on top of the bechamel.

12. 12

    Place the baking dish into the preheated oven...: Place the baking dish into the preheated oven and bake for 45-60 minutes, or until the vegetables are tender and the top is golden and slightly crispy.

13. 13

    Once done, remove it from the oven and...: Once done, remove it from the oven and let it cool for a few minutes before serving.

14. 14

    Serve your Vegan Zucchini Moussaka hot, garnished with...: Serve your Vegan Zucchini Moussaka hot, garnished with extra fresh parsley if desired.