Cheesy Veggie Loaded Sweet Potatoes
Ingredients
- 1 small sweet onion, chopped
- Olive oil or vegetable broth (a little)
- 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 or granules
- 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
- Sautéed or lightly steamed vegetables of choice (e.g., broccoli, bell peppers, mushrooms)
Preparation
Sauté the chopped sweet onion in a little olive oil or vegetable broth until translucent, about 5 minutes.
Add the grated russet potato, minced garlic, 1/2 teaspoon ground mustard seed powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder or granules, 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 the potatoes are done, about 10 minutes, adding more water or broth as needed and stirring regularly.
Transfer the mixture to a blender and add 1 tablespoon apple cider vinegar, 1/4 cup nutritional yeast, and optionally 1/2 teaspoon pickled horseradish. Blend until smooth.
Season with salt to taste.
Mix in sautéed or lightly steamed vegetables of choice.
