Dairy-Free Moussaka
Experience the rich, layered flavors of Greek cuisine with this Dairy-Free Moussaka, a comforting yet wholesome twist on the traditional classic. This recipe features tender slices of golden-fried eggplant and potatoes, a spiced ground meat sauce infused with hints of cinnamon and oregano, and a velvety cashew béchamel that delivers luscious creaminess without any dairy. Perfect for those seeking an allergy-friendly or plant-forward option, this moussaka combines nutrient-dense ingredients like nutritional yeast and raw cashews to create a healthy, satisfying meal. Baked to perfection with a bubbling golden topping, this dish is ideal for family dinners or gatherings, pairing beautifully with a crisp side salad. Wholesome, flavorful, and completely dairy-free, it’s a must-try when reimagining Mediterranean comfort food.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 medium potatoes
- as needed olive oil
- 1 large onion
- 3 garlic cloves
- 500 grams ground beef or lamb
- 400 grams canned chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper
- 1 cup raw cashews
- 1.5 cups water
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 0.25 teaspoon ground nutmeg
Instructions
Preheat the oven to 200°C (390°F).
Slice the eggplants into 1 cm thick rounds, sprinkle with salt, and let them sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
Slice the potatoes into 1 cm thick rounds and set aside.
Heat a tablespoon of olive oil in a large frying pan over medium-high heat. Fry the eggplant slices in batches until golden on both sides, adding more oil as needed. Set them aside.
In the same frying pan, add a little more olive oil and fry the potato slices until golden on both sides. Set aside.
Chop the onion and mince the garlic.
In the frying pan, add a bit more olive oil and fry the chopped onion until soft. Add minced garlic and sauté for another minute.
Add the ground meat and cook until browned.
Stir in the chopped tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Let it simmer for 20 minutes or until the mixture thickens.
While the meat sauce is simmering, blend the soaked cashews, water, nutritional yeast, lemon juice, and nutmeg in a high-speed blender until smooth and creamy to make the cashew béchamel.
In a large baking dish, layer the bottom with half of the potato slices, followed by half of the eggplant slices, spread the meat sauce over, then layer with remaining potatoes and eggplants.
Pour the cashew béchamel sauce over the top, spreading it evenly to cover the top completely.
Bake the moussaka in the preheated oven for 45 minutes or until the top is golden and the mixture is bubbling.
Let cool for about 10 minutes before serving. Serve warm with a side salad.
Nutrition Facts
Calories |
3852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.3 g | 325% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3386 mg | 147% | |
| Total Carbohydrate | 277.0 g | 101% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 66.9 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 9160 mg | 195% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
