Layered Greek Vegan Moussaka with Cashew Béchamel

Flavorful Feast: Vegan Moussaka with Creamy Cashew Béchamel

A fantastic twist on a classic Mediterranean dish! Our Vegan Moussaka with Cashew Béchamel. This plant-based version retains all the comforting flavors of traditional Greek moussaka but is crafted entirely from vegan-friendly ingredients, offering a sumptuous alternative that doesn’t skimp on taste.

Mediterranean Inspiration!

This recipe was born from a love of rich, comforting meals and the desire to create a vegan version of a beloved Greek classic. By substituting the usual lamb for hearty lentils and creating a lush, creamy béchamel from cashews, this dish is transformed into a guilt-free indulgence that will satisfy both vegans and non-vegans alike.

Why You’ll Love It

• Rich and Satisfying: Each layer of this moussaka is packed with flavor, from the spiced lentils to the creamy béchamel.
• Nutritionally Balanced: Packed with protein from lentils and healthy fats from cashews.
• Diet-Friendly: Perfect for anyone following a plant-based diet without sacrificing the indulgence of comfort food.
• Perfect for Any Occasion: Ideal for a family dinner, special occasion, or impressive dish to share with friends.

Quick Grocery List

For the Vegetables:

• Eggplants
• Potatoes

For the Lentil Filling:

• Onion
• Garlic
• Lentils
• Crushed tomatoes

For the Cashew Béchamel:

• Cashews
• Plant-based milk
• Nutritional yeast

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: Total of 1 hour 25 minutes.
• Equipment Checklist: Baking sheets, skillet, blender, 9×13 baking dish.
• Dietary Adjustments: Gluten-free options available.
• Serving Size: Serves 6–8 comfortably.

Layered Greek Vegan Moussaka with Cashew Béchamel – Mediterranean Comfort Food with Eggplant, Potatoes & Plant-Based Béchamel Sauce

DifficultyMedium

Servings6–8

Prep time40 minutes

Cook time45 minutes

Total time1 hour25 minutes

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Ingredients:

For the Vegetables:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 2 large potatoes, peeled and sliced into 1/4-inch rounds
• 2 tbsp olive oil
• Salt & pepper, to taste

For the Lentil Filling:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup cooked brown or green lentils
• 1 (14 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1/2 tsp allspice, (optional)
• Salt & pepper, to taste

For the Cashew Béchamel:

• 1 cup raw cashews, (soaked in hot water for 20 minutes, then drained)
• 1 1/4 cups unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt & pepper, to taste

Instructions:

• 1

  1. Prepare the Vegetables

  1. Preheat oven to 400°F (200°C).
  2. Line two baking sheets with parchment paper. Lay eggplant and potato slices in a single layer.
  3. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20–25 minutes, flipping halfway, until golden and soft. Set aside.
• 2

  2. Make the Lentil Filling

  1. In a skillet over medium heat, sauté onions in olive oil until translucent (5–7 minutes).
  2. Add garlic, lentils, crushed tomatoes, tomato paste, oregano, cinnamon, allspice, salt, and pepper.
  3. Simmer for 10–15 minutes, stirring occasionally, until thickened.
• 3

  3. Prepare the Cashew Béchamel

  1. Add soaked cashews, plant milk, nutritional yeast, olive oil, lemon juice, garlic powder, salt, and pepper to a blender.
  2. Blend until completely smooth and creamy. Taste and adjust seasoning.
• 4

  4. Assemble the Moussaka

  1. In a 9×13” baking dish, layer roasted potatoes on the bottom.
  2. Add a layer of roasted eggplant.
  3. Spoon and spread the lentil filling evenly.
  4. Add another layer of eggplant.
  5. Pour the cashew béchamel over the top and spread evenly with a spatula.
• 5

  5. Bake

  1. Bake uncovered at 375°F (190°C) for 30–35 minutes until bubbly and lightly golden on top.
  2. Let rest for 15 minutes before slicing and serving.

Equipment

• Baking sheets
• Blender or food processor
• Skillet
• 9x13” baking dish
• Spatula
• Knife & cutting board
• Measuring cups & spoons

Nutrition

Calories	390
Carbohydrates	40g
Cholesterol	0mg
Fat	18g
Fiber	9g
Protein	13g
Saturated Fat	3g
Sodium	480mg
Sugar	7g
Trans Fat	0g
Unsaturated Fat	13g

General Notes

This dish involves several steps—roasting vegetables, preparing lentil filling, and making béchamel sauce—but each step is straightforward. For best results, follow the layering instructions closely to achieve the perfect texture and flavor balance.

Substitutions

• Lentils: Can be substituted with chickpeas or vegan ground meat.
• Cashew Béchamel: Silken tofu or cauliflower purée can replace cashews for a nut-free version.

Variations

• Add Heat: Incorporate a dash of cayenne in the béchamel for a spicy kick.
• Cheesy Topping: Sprinkle vegan cheese on top before baking for extra richness.

Let’s Get Cooking

Pro Tips for Mastery:

• Layering: Ensure even layers to distribute flavors and textures throughout the dish.
• Béchamel Consistency: Aim for a smooth, creamy sauce that’s not too thick before layering.
• Roasting Vegetables: Achieve a slight char on your vegetables for deeper flavor.

Art Of

Mastering the béchamel is crucial—it should be velvety and aromatic, enhancing the dish without overpowering the other ingredients.

Tips and Variations

• Spice Flexibility: Adjust the amount of cinnamon and allspice in the lentil mixture to suit your taste preferences.
• Serving: Complement the moussaka with a simple green salad dressed with lemon and olive oil to cut through the richness.

Nutrition Breakdown (Per Serving)

• Calories: 390 – Satisfying as a main dish.
• Carbohydrates: 40g – Primarily from vegetables and lentils, providing energy.
• Protein: 13g – Essential for muscle repair, thanks to lentils and cashews.
• Fat: 18g – Healthy fats from olive oil and cashews enrich flavor and texture.
• Fiber: 9g – High fiber content aids in digestion and satiety.
• Sodium: 480mg – Moderate sodium, adjust according to dietary needs.
• Sugar: 7g – Natural sugars contribute to the balanced taste.
• Saturated Fat: 3g – Keep an eye on this if monitoring heart health.
• Unsaturated Fat: 13g – Beneficial for heart health.

Storing and Reheating

• Storage: Refrigerate in an airtight container to maintain freshness.
• Reheating: Best reheated in the oven to retain the layers’ texture.

Frequently Asked Questions (FAQ)

Q: Can this recipe be made nut-free?
A: Yes, substitute the cashew béchamel with a blend of silken tofu and cauliflower purée.

Q: How can I prevent the moussaka from becoming too soggy?
A: Ensure the eggplant slices are well-roasted and patted dry to remove excess moisture.

Q: What can I serve with vegan moussaka?
A: It pairs beautifully with a crisp arugula salad or steamed green beans for a complete meal.

Engage and Share

Tried this recipe? We’d love to see your creations! Share your photos and experiences in the comments below, and don’t hesitate to ask questions if you have any. Happy cooking!

Looking for more vegan delights?

• Hearty Vegan Shepherd’s Pie with Lentil Filling
• Saffron-Infused Vegan Paella
• Black Bean Sweet Potato Tacos (Vegan)