Delicious Eats

Baked Stuffed Sweet Potato with Sriracha Cashew Cheese Sauce

Simple, simple, simple! This baked stuffed sweet potato is a perfectly filling and a great tasting meal all by itself. The addition of the sriracha cashew cheese sauce gives it a nice added spicy punch of flavor that pairs so well with the sweet potato.

Recipe and photo courtesy of The Simple Veganista.

Ingredients

Large sweet potato

Broccoli florets, steamed (about 1/2 cup)

Avocado, sliced (about 1/2, sliced)

Sriracha cashew cheese sauce

Sriracha Cashew Cheese Sauce

1/2 cup raw cashews, preferably soaked for 2-3 hours

1/4 cup water, + 1-2 tablespoons as needed for thinning

1 garlic clove

2 teaspoons nutritional yeast

1 teaspoon sriracha chili sauce, + more to taste

YIELD: Makes 3 servings

Directions

Preheat oven to 400 degrees.

Scrub sweet potato and prick in a few places with a fork. Place on baking sheet and bake until soft, about 45 minutes to 1 hour.

Prepare your sriracha cashew cheese sauce and set aside.

Towards the end of baking time, or when sweet potatoes are cooling, steam your broccoli.

To serve, slice your sweet potato along the top center from end to end, push the ends to open up the middle. Fill with broccoli, sliced avocado and top with spicy cheese sauce.

Yield: Serves 1

For Sriracha Cashew Cheese Sauce:

Place all ingredients into a small blender. Blend until creamy, taste for flavor adding extra chili sauce if needed. Thin with water to desired consistency using one tablespoon at a time. If you find it’s too watery add a few cashews and blend again until smooth. Store leftovers in an air tight container in the refrigerator for up to six days.

Notes: Add as much sriracha as you like to suit your taste. The one tsp is a good starting point for a mellow flavor. Feel free to add salt to taste. You may try adding 1 tablespoon of lemon juice if you have it on hand for another layer of flavor.

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