Nutritional yeast adds richness and "cheesyness" to this vegan dish, plus it is a source of vitamin B. It can be found in natural food stores.
4 | sweet potatoes, peeled and thinly sliced | 700 g | |
1 | onions, thinly sliced | 200 g | |
2 cloves | garlic, minced | ||
1 tbsp | canola oil | 15 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1/4 tsp | ground cinnamon | 1 g | |
1/4 cup | cashews, raw, soaked overnight and drained | 40 g | |
1/3 cup | nutritional yeast | 50 g | |
2/3 cup | unsweetened coconut milk | 170 mL | |
1 cup | soy beverage, unsweetened, fortified | 250 mL | |
3/4 tsp | dried oregano | 0.4 g |
A food processor will be very useful to grind the cashews. Cashews need to be soaked 8 h, to form a creamy paste.
per 1 serving (200 g)
Amount % Daily Value |
Calories 250 |
Fat 13 g 20 % |
Saturated
6.9 g
35 % |
Cholesterol 0 mg |
Sodium 70 mg 3 % |
Carbohydrate 29 g 10 % |
Fibre 6 g 23 % |
Sugars 10 g |
Net Carbs 23 g |
Protein 10 g |
Vitamin A 167 % |
Vitamin C 33 % |
Calcium 9 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | ½ |
Fats | 2 ½ |
Excellent. My guests were impressed
I had to tweek this recipe a bit..I found it to not be creamy or cheesy enough. I used 1/2 cup of cashews, 1/2 cup of nutritional yeast & 1/4 cup of began butter