Cheesy Veggie Loaded Sweet Potatoes
Ingredients
- Sweet potatoes
- 1 small sweet onion
- 1 medium russet potato
- 4 garlic cloves
- 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)
- Assorted vegetables (e.g., broccoli, bell peppers, mushrooms)
- Olive oil or vegetable broth (for sautéing)
Preparation
Bake sweet potatoes until tender
Sauté 1 small sweet onion in a little olive oil or veggie broth until translucent, about 5 minutes.
Add 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, and 1/4 teaspoon red chili flakes. Sauté for another minute.
Add 2/3 cup raw cashews and 1 cup vegetable broth or water. Bring to a simmer and cook until potatoes are done, about 10 minutes, adding more water or broth as needed and stirring regularly.
Transfer mixture to a blender and add 1 tablespoon apple cider vinegar, 1/4 cup nutritional yeast, and optional 1/2 teaspoon pickled horseradish. Blend until smooth.
Salt to taste.
Mix in sautéed or lightly steamed vegetables of choice.
Load the sauce onto the baked sweet potatoes
