Vegan Sweet Potato Bake
Whip up this creamy vegan sweet potato bake—an easy, dairy-free dish perfect as a comforting side or satisfying meat-free main. Simple, flavourful, and family-friendly.
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Servings: 4
Calories: 314kcal
Ingredients
- 1 cup raw cashews soaked for 6 hours
- 4 cups water
- 2 tablespoon nutritional savoury yeast flakes*
- 1 small onion
- 1 clove garlic
- 1 tablespoon cumin seeds
- 1 tablespoon quinoa flour or potato starch if you’re not doing the paleo thing
- 1 tablespoon coarse sea salt
- 1 bay leaf
- 2 medium – large sweet potatoes sliced to about 5mm thickness
Instructions
- Pre heat oven to 180C (350F) fan-forced.
- In a food processor blend the soaked and drained cashews until fairly smooth.
- Add the water and blitz until smooth and creamy.
- Roughly chop the onion and garlic, cumin seeds (reserve about a teaspoon for sprinkling on top) and flour, and blend until smooth.
- Add the cashew “cheese” sauce to a saucepan and whisk over medium heat until it thickens.
- In a rectangular oven-proof dish layer the sweet potato slices until they cover the entire base of the dish.
- Drizzle over some cashew sauce, then top with another layer of potatoes and sauce until all of the potatoes and sauce are used or you’ve filled the dish (depending how deep it is).
- Finish with cashew sauce, ensuring all the potatoes are covered so they cook evenly.
- Top with a bay leaf, a sprinkle of sea salt and the remaining cumin seeds.
- Bake in the oven for about 40 - 45 minutes, or until golden brown and bubbling on top.
Nutrition
Calories: 314kcal | Carbohydrates: 39g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1826mg | Potassium: 739mg | Fiber: 6g | Sugar: 8g | Vitamin A: 16053IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
