We used to make this meal with goat cheese years ago when we weren’t dairy free. On Wednesday when I found myself with a stash of sweet potatoes from the Thanksgiving sales, I decided to try it with cashew sauce. A side salad and steamed green beans completed this meal nicely.
Bake the sweet potatoes in either the microwave oven or the conventional oven according to your convictions. I defrosted some black beans that I cooked a few weeks ago to go on top.
This sauce also works nicely in non-vegan applications. I’ll elaborate more another day.
1 cup cashews, soaked at least 3 hours and drained
1 cup water
1/4 cup nutritional yeast
1/2 to 1 tsp salt to taste
Blend in the blender until smooth. Warm and pour over the beans and sweet potatoes. My Vitamix warms the sauce with it’s own friction, so it saves me a step!