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Roasted Eggplant Noodles with Cashew Sauce
Servings
4 servings
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Description
This dish transforms humble roasted eggplant into silky “noodles” that twirl beautifully under a velvety cashew cream sauce. It’s a lighter, plant-based take on comfort food pasta, full of nutty depth, roasted flavors, and cozy textures. Perfect for weeknight wellness dinners or a stylish centerpiece for a plant-forward dinner party.
Ingredients
For the Eggplant Noodles:
2 large eggplants
2 tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
For the Cashew Sauce:
1 cup raw cashews (soaked in hot water for at least 30 minutes)
¾ cup water (plus more to thin if needed)
2 tbsp nutritional yeast
2 tbsp lemon juice
2 cloves garlic, roasted (or lightly sautéed for sweetness)
1 tbsp white miso paste (optional, for umami depth)
½ tsp smoked paprika
½ tsp sea salt
¼ tsp black pepper
For Garnish:
Fresh parsley or basil, chopped
Toasted pine nuts or sesame seeds
Extra drizzle of olive oil
Instructions
Prep the Eggplant:
Preheat the oven to 400°F (200°C).
Slice the eggplants lengthwise into thin ribbons using a mandolin or vegetable peeler to create wide “noodle” strips.
Spread on a parchment-lined baking sheet, brush lightly with olive oil, and sprinkle with salt and pepper.
Roast the Eggplant:
Roast in the oven for 15–18 minutes until tender and slightly caramelized, flipping halfway for even roasting.
Set aside to cool slightly while preparing the sauce.
Make the Cashew Sauce:
Drain the soaked cashews and add to a blender with water, nutritional yeast, lemon juice, roasted garlic, miso paste, smoked paprika, salt, and pepper.
Blend on high until creamy and smooth, scraping down the sides as needed. Adjust consistency with a splash more water for a silky pourable texture.
Assemble the Dish:
Arrange roasted eggplant noodles in bowls or plates.
Pour cashew sauce generously over the top, tossing gently so the ribbons are coated without tearing.
Garnish with fresh parsley, toasted pine nuts, and a drizzle of olive oil.
Why You’ll Love It
This recipe takes simple ingredients and transforms them into something elegant, nourishing, and cozy. The roasted eggplant noodles are smoky and tender, while the cashew sauce adds richness without heaviness. It’s creamy comfort food that still feels fresh and plant-powered — a perfect marriage of indulgence and wellness.
