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Baked Sweet Potato With Chive Cream and Cucumber Salad
[Vegan, Gluten-Free]

KB By: Katharina Boden

Author Bio

I’m Kati, a photographer, food enthusiast, and travel lover born in Germany, now living in... Read More

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Ingredients You Need for Baked Sweet Potato With Chive Cream and Cucumber Salad [Vegan, Gluten-Free]

For the Sweet Potato:

1 large sweet potato
Olive oil as needed

For the Cucumber Salad:

1/2 cup thinly sliced cucumber
1 teaspoon oil
1 tablespoon dill or fennel leaves
Juice of 1/2 lemon
Salt and pepper to taste

For the Chive Cream:

1 cup soaked cashews (soaked for 1 hour in hot water or at least 4 hours in cold water)
2 tablespoon chopped chives (save 1 tablespoon for topping)
2 teaspoons olive oil
Juice of 1/2 lemon
3-5 tablespoons water
A pinch of salt

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How to Prepare Baked Sweet Potato With Chive Cream and Cucumber Salad [Vegan, Gluten-Free]

To Make the Potatoes:

Preheat oven to 350°F.
Cut potato in half lengthwise, rub with olive oil and place cut-side down on a baking sheet.
Roast for 20-30 minutes.

To Make the Cucumber Salad:

In a medium mixing bowl, combine cucumber slices, lemon juice, fennel leaves, oil, salt, and pepper.
Let mixture sit for at least 10 minutes.

To Make the Chive Cream:

Place soaked cashews in a high-speed blender and add chives, lemon, oil, salt. Blend with 2 tablespoons of water for at least 1 minute. If the mixture is too dry, add one extra tablespoon of water at a time. Blend until the cream is smooth but still thick.

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