1 ¾ cups low sodium vegetable broth (420 mL), plus more for soaking cashews
3 cloves garlic
½ cup unsweetened coconut milk (120 mL)
⅓ cup nutritional yeast (50 g)
1 tablespoon lemon juice
½ teaspoon ground nutmeg
½ teaspoon cayenne
1 teaspoon kosher salt
oil, for greasing
Nutrition Info
Calories 365
Fat 24g
Carbs 31g
Fiber 3g
Sugar 9g
Protein 5g
How to Make It
1. Step
Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.
2. Step
Preheat the oven to 400˚F (200˚C).
3. Step
Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.
4. Step
Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.
5. Step
Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.
6. Step
Grease a large cast-iron skillet or other ovenproof dish with oil.
7. Step
Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.
8. Step
Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.
9. Step
Let cool for 15 minutes before slicing and serving.
