Dairy-Free Moussaka

Savor the timeless flavors of the Mediterranean with this hearty and satisfying Dairy-Free Moussaka. This recipe reimagines the classic dish with a rich, velvety cashew-based béchamel in place of traditional dairy, making it perfect for lactose-intolerant or plant-based diners. Layered with golden, pan-seared eggplants and potatoes, a fragrant tomato meat sauce infused with cinnamon and oregano, and topped with a creamy nutmeg-spiced topping, this baked casserole delivers bold, comforting flavors in every bite. With its perfectly balanced textures and wholesome ingredients, it’s a show-stopping main course that’s as nourishing as it is delicious. Serve warm with a crisp side salad for an unforgettable Mediterranean-inspired meal.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 large eggplants
• 3 medium potatoes
• 0 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
• 0 to taste salt
• 0 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

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

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.

Step 3

Slice the potatoes into 1 cm thick rounds and set aside.

Step 4

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.

Step 5

In the same frying pan, add a little more olive oil and fry the potato slices until golden on both sides. Set aside.

Step 6

Chop the onion and mince the garlic.

Step 7

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.

Step 8

Add the ground meat and cook until browned.

Step 9

Stir in the chopped tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Let it simmer for 20 minutes or until the mixture thickens.

Step 10

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.

Step 11

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.

Step 12

Pour the cashew béchamel sauce over the top, spreading it evenly to cover the top completely.

Step 13

Bake the moussaka in the preheated oven for 45 minutes or until the top is golden and the mixture is bubbling.

Step 14

Let cool for about 10 minutes before serving. Serve warm with a side salad.

Nutrition Facts

Serving size	(3287.2g)

Amount per serving	% Daily Value*
Calories	3852.0

Total Fat 253.3g	0%
Saturated Fat 65.0g	0%
Polyunsaturated Fat 9.5g
Cholesterol 400mg	0%
Sodium 3386.1mg	0%
Total Carbohydrate 277.0g	0%
Dietary Fiber 59.0g	0%
Total Sugars 66.9g
Protein 147.6g	0%

Vitamin D 0IU	0%
Calcium 530.8mg	0%
Iron 36.8mg	0%
Potassium 9160.4mg	0%

*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.

Source of Calories

Fat: 57.3%

Protein: 14.8%

Carbs: 27.9%