Cheesy Veggie Loaded Sweet Potatoes
Ingredients
- 1 small sweet onion, chopped
- a little 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 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
- assorted vegetables of choice
- sweet potatoes
Preparation
Bake sweet potatoes until tender.
Sauté chopped sweet onion in a little olive oil or vegetable broth until translucent, about 5 minutes.
Add grated russet potato, minced garlic, 1/2 teaspoon ground mustard seed powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon red chili flakes, then 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 as needed and stirring regularly.
Transfer the mixture to a blender, add 1 tablespoon apple cider vinegar and 1/4 cup nutritional yeast, and optionally 1/2 teaspoon pickled horseradish, then blend until smooth.
Season with salt to taste.
Mix in sautéed or lightly steamed vegetables of choice.
Spoon the mixture over the baked sweet potatoes and serve.
Notes
For example, use steamed broccoli, sautéed bell peppers, and mushrooms as the vegetables of choice.
