Eggplant Parmigiana Sandwich

1: Blend soaked cashews, nutritional yeast, plant milk, tapioca starch, lemon juice, and olive oil until smooth.

2: Cook the blended mixture on the stove until thick and leave to cool.

3: Prepare the salad by mixing romaine lettuce, arugula, onion, lemon, olive oil, and salt.

4: For the tomato sauce, combine canned tomato, sun-dried tomatoes, fresh basil, garlic, and salt in a pot and cook.

5: Assemble the sandwich with cooked eggplant, cashew cheese, tomato sauce, and salad.