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
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