Makes 4 servings
2.5 cups cubed sweet potato, peeled
1/2 cup cashews, soaked at least 4 hours
1/3 cup nutritional yeast
1/4 cup tahini
1/4 cup reserved pasta water
3 tsp. garlic powder
1 tsp. ancho chili powder
1 tsp. sea salt (adjust to taste)
Fresh basil, chopped, for garnish
Optional: torn and steamed kale leaves
In a large pot, cover the peeled and cubed sweet potato with filtered water, bring to a boil, and cook for about 12-15 minutes. Pierce them with a fork to test tenderness, then remove from heat and drain when the fork pokes through completely. You want these to be very soft to allow for easy blending. Set aside to cool.
Drain and rinse the soaked cashews. Set aside.
Use a high-powered blender or food-processor for the sauce. Blend or pulse on high the cooked sweet potato, soaked and drained cashews, nutritional yeast, tahini, and 1/4 cup water until smooth*. Add the spices and blend again until combined. Transfer to an airtight container and set aside.
In a large mixing/serving bowl, stir together the steamed kale (if using) and sauce - you won't use all the sauce, but about half of it. Adjust the amount used as needed. Top with fresh chopped basil leaves and serve immediately.
Store leftovers of sauce in an airtight container for up to one week.
Goes great on a vegetable, brown rice & quinoa, or bean pasta. Enjoy!
Your C5 Nutrition Coach,