Vegan Cheesy Sauce for Loaded Sweet Potatoes
Ingredients
- 1 small sweet onion, chopped
- 1 medium russet potato, grated
- 4 garlic cloves, minced
- 1/2 teaspoon ground mustard seed powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red chili flakes
- 2/3 cup raw cashews
- 1 cup vegetable broth or water
- 1 tablespoon apple cider vinegar
- 1/4 cup nutritional yeast
- 1/2 teaspoon pickled horseradish (optional)
- Salt to taste
- Sweet potatoes
- Veggies of choice (e.g., broccoli, bell peppers, mushrooms)
Preparation
Bake sweet potatoes until tender.
Sauté chopped sweet onion in olive oil or veggie broth until translucent, about 5 minutes.
Add grated russet potato, minced garlic, ground mustard seed powder, garlic powder, onion powder, and red chili flakes; sauté for another minute.
Add raw cashews and vegetable broth or water; bring to a simmer and cook until potatoes are done, about 10 minutes, adding more liquid as needed and stirring regularly.
Transfer mixture to a blender, add apple cider vinegar and nutritional yeast, and blend until smooth.
Season with salt to taste and optional pickled horseradish.
Mix the sauce with sautéed or lightly steamed veggies of choice.
Serve the mixture over the baked sweet potatoes.
Tips
Use any leftover or fresh veggies for the mix-ins, such as broccoli, bell peppers, or mushrooms.
Adjust seasoning and liquid amounts to achieve desired consistency and flavor.
