Vegan Cheesy Veggie-Loaded Sweet Potatoes
Ingredients
- Sweet potatoes (quantity not specified)
- 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
- 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
- Assorted vegetables for topping (e.g., broccoli, bell peppers, mushrooms)
Preparation
Bake or microwave sweet potatoes until tender.
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, ground mustard seed powder, garlic powder, onion powder, and red chili flakes then sauté for another minute.
Add the raw cashews and vegetable broth or water then bring to a simmer and cook until the potatoes are done, about 10 minutes, adding more liquid as needed and stirring regularly.
Transfer the mixture to a blender and add the apple cider vinegar, nutritional yeast, and optional pickled horseradish then blend until smooth.
Season with salt to taste.
Sauté or steam your choice of vegetables until lightly cooked.
Mix the cheese sauce with the prepared vegetables and load onto the cooked sweet potatoes.
Tips
For example, use steamed broccoli, sautéed bell peppers, and mushrooms as toppings.
