Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Sweet potato adds nutrition and rich creaminess to this quick sauce, and cuts the fat in half. Try making vegan nachos: layer tortilla chips with black beans, salsa, and minced jalapeños; top with sauce; and broil on low, 5-7 minutes, until heated through and bubbly.
1 small sweet potato
1 cup raw cashew butter
1 cup water
2 Tbs. nutritional yeast
1 tsp. dark miso
1/2 tsp. salt
- Peel, chop, and steam sweet potato in vegetable steamer. Combine cooked sweet potato with cashew butter, water, yeast, and miso in a blender. Purée until creamy and smooth. Season to taste with additional salt, if needed.
- To serve, heat mixture and pour over steamed broccoli or cooked macaroni, or serve as a dip with chips and salsa. Refrigerate remainder in glass jar for up to 5 days.
per serving: 206 cal; 7g pro; 16g total fat (3g sat fat); 12g carb; 0mg chol; 185mg sod; 2g fiber; 1g sugars
Related article: Say yes to Vegan Cheese