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Sweet Potato Mash With Roasted Garlic and Cashew Cream
[Vegan, Gluten-Free]

BC By: Bianca the Green Creator

Author Bio

Bianca The Green Creator shows you how living a green life is fun and accessible.... Read More

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Sweet Potato Mash With Roasted Garlic and Cashew Cream

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Sweet Potato

Sweet Potato Mash With Roasted Garlic and Cashew Cream [Vegan, Gluten-Free]

655

Dairy Free

This simple sweet potato mash has the deep flavors of roasted sweet potato, onion, and a whole head of garlic. The cashew cream makes this dish feel like a guilty pleasure, with its unsurpassed creaminess. It's perfectly warming served as a side or as a thick soup.

Ingredients You Need for Sweet Potato Mash With Roasted Garlic and Cashew Cream [Vegan, Gluten-Free]

For the Mash:

2 medium sweet potatoes, diced
1 yellow or white onion
1 whole head of garlic
1 tablespoon of tahini
2 cups water, more or less to your desired consistency
1/2-1 teaspoon turmeric
Celtic sea salt and black pepper, to taste

For the Cashew Cream:

1 cup raw cashews, soaked in water overnight or for about 15 minutes
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Celtic sea salt
2 tablespoons coconut oil, melted

For the Optional Toppings:

Chia seeds
Sesame seeds
Sunflower seeds
Chives
Chili flakes
Green onions, sliced

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How to Prepare Sweet Potato Mash With Roasted Garlic and Cashew Cream [Vegan, Gluten-Free]

Drain and rinse the cashews, then place in a food processor and process for about 4 minutes, until a paste has formed. Add the vinegar, lemon juice, and salt, and process for 2-3 minutes longer into a smooth cream. While the machine is still running, add the coconut oil, and process shortly to blend. Scoop the cashew cream into a little bowl, set aside to serve when the soup is ready.
Preheat your oven to 440°F.
Peel and dice the sweet potato, peel the onion and cut into wedges. Divide the garlic head in half.and put the sweet potato, onion, and garlic on a parchment paper-lined baking sheet. Season with salt and pepper.
Roast until the vegetables start to brown and the sweet potato has softened, about 15-20 minutes.
Once the garlic is cool enough to handle, remove the skin. Transfer the roasted vegetables and garlic to a pot. Add water and turmeric to the pan.
Bring to a boil, then remove from the heat. Add tahini and using an immersion blender, mix/blend the mash until smooth. Add a tablespoon of cashew cream (or more if you wish). You can also add the cream when serving. Add more water, if you prefer a thick soup instead of a mash. And optionally, add more salt and/or black pepper.
Any leftover cashew cream will stay good in the refrigerator for up to a week (make sure to cover it).

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.