Preheat your oven to a temperature of about 350° F
Drain the cashews; then place it into a food processor with the nutritional yeast
Add the lemon juice and the almond milk; then blend it until you obtain a creamy mixture
Add the spinach and the basil; then pulse it very well
Season the spinach with 1 pinch of salt and 1 pinch of pepper; then set it aside
Slice the eggplants with clean paper towels in order to remove any excess of salt
Bake the eggplant in the oven for about 15 minutes at a temperature of about 390° F
Make the sauce by heating the olive oil into a saucepan over a medium heat; then add the garlic and let cook for about 10 minutes
Season very well with 1 pinch of salt, 1 pinch of pepper
Pour a small quantity of the sauce into the bottom of a baking tray
Put around 2 to 3 spoonfuls of the basil mixture and the spinach over the slices of the eggplants
Tightly roll the eggplant slices and place it into the baking tray
Pour the remaining quantity of the sauce over the eggplants and bake it for about 15 minutes
Remove the eggplant cannelloni from the oven and top it with chopped basil
Serve and enjoy your dinner!