Vegan Cheesy Veggie Loaded Sweet Potatoes
Ingredients
Cheese sauce
- 1 small sweet onion, chopped
- 1-2 teaspoons olive oil or vegetable broth
- 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
Vegetables
- 1-2 cups assorted vegetables (such as broccoli, bell peppers, zucchini)
Base
- 2 medium sweet potatoes
Preparation
Preheat oven to 400°F and bake sweet potatoes until tender, about 45 to 60 minutes
Sauté chopped sweet onion in olive oil or vegetable broth until translucent, about 5 minutes
Add grated russet potato, minced garlic, mustard seed powder, garlic powder, onion powder, and red chili flakes, and sauté for 1 minute
Add 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 and add apple cider vinegar, nutritional yeast, and optional pickled horseradish, then blend until smooth
Season with salt to taste
Sauté or steam assorted vegetables until slightly tender
Mix the cooked vegetables into the cheese sauce
Pour the cheese sauce mixture over the baked sweet potatoes
