Cheesy Veggie Loaded Sweet Potatoes
Ingredients
- 4 medium 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)
Preparation
Preheat oven to 200°C and bake sweet potatoes until soft, about 45 minutes
Sauté 1 small sweet onion in a little olive oil or vegetable 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 liquid if needed and stirring regularly.
Transfer mixture to a blender, add 1 tablespoon apple cider vinegar, 1/4 cup nutritional yeast, and 1/2 teaspoon pickled horseradish (optional). Blend until smooth.
Salt to taste.
Prepare vegetables of choice by sautéing or steaming (e.g., broccoli, bell peppers, mushrooms).
Once sweet potatoes are baked, split them open and top with the cheese sauce and mixed vegetables