Cheesy Veggie Loaded Sweet Potatoes
Ingredients
- 2-3 sweet potatoes
- 1 small chopped sweet onion
- a little olive oil or vegetable broth
- 1 medium grated russet potato
- 4 minced 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)
- sautéed or lightly steamed vegetables of choice
Preparation
Bake 2-3 sweet potatoes until tender at 375°F.
Sauté 1 small chopped sweet onion in a little olive oil or vegetable broth until translucent, about 5 minutes.
Add 1 medium grated russet potato, 4 minced garlic cloves, 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 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.
Add the cheese sauce to the sweet potatoes and serve.
Prepare vegetables of choice by sautéing or steaming them until tender
