Cheesy Veggie Loaded Sweet Potatoes
Ingredients
- 1 small sweet onion, chopped
- Olive oil or vegetable broth, as needed
- 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
- Baked sweet potatoes
- Sauteed or lightly steamed vegetables of choice
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, ground mustard seed powder, garlic powder, onion powder, and red chili flakes.
Sauté for another minute.
Add the raw cashews and vegetable broth or water, bring to a simmer, and cook for about 10 minutes, adding more liquid as needed and stirring regularly.
Transfer to a blender and add apple cider vinegar, nutritional yeast, and optional pickled horseradish, then blend until smooth and season with salt to taste.
Mix in the sautéed or lightly steamed vegetables of choice and serve over baked sweet potatoes.
Baking sweet potatoes
Preheat oven to 400°F (200°C) and bake sweet potatoes for 45-60 minutes until tender.
Tips
Experiment with different vegetables to add to the sauce for variety.
This creamy sauce enhances the flavor of any veggies you choose.
