With their creamy ricotta on top, these vegan sweet potato rounds are a delicious appetizer or side dish that is full of nutrients and flavor. The tangy vegan ricotta goes well with the sweet potatoes, and the fresh basil gives the dish a nice pop of color.
Ingredients:
- 2 large sweet potatoes, sliced into rounds
- 1 cup raw cashews, soaked overnight
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 cup water
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions:
Preheat oven to 400F 200C
Place sweet potato rounds on a baking sheet lined with parchment paper
Bake for 20-25 minutes, or until tender
In a food processor, blend soaked cashews, nutritional yeast, lemon juice, garlic, water, salt, and pepper until smooth and creamy, scraping down the sides as needed
Once sweet potato rounds are done, remove from oven and let cool slightly
Top each sweet potato round with a dollop of vegan ricotta
Garnish with fresh basil leaves
Serve warm and enjoy!
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