Okay, last part of the sweet potato was finally used. This time, it was savory and it was dinner. And dinners to come. Lots of leftovers. I probably won't be able to eat it all before it goes bad.
Also, had a couple of things published in my other life today. Check 'em out!
Anyways, the recipe. AND DON'T FORGET ABOUT THAT GIVE-AWAY! This mug wants to go home with you.
Vegan Sweet Potato Mac & "Cheese"
1 cup cashews
1 1/2 cups water
1 tsp tumeric
1/2 tsp paprika
1/2 tsp salt
1/4 cup nutritional yeast
2 tsp yellow mustard
1/2-3/4 cup mashed sweet potato (feel free to mess with that amount!)
In a food processor, grind up the cashews. Add in the water and whir that shit together. Add remaining ingredients, and process some more still. At this point, I added a bit more water to make the consistency slightly thinner than it was. Something less than Velveeta-like, you know? But still substantial. In the meantime, I was cooking up 15 or 16oz of pasta according to package instructions. Drained it, and mixed. What else are you seeing in that picture? Well, I wanted a bit more than simple mac and "cheese," so I also made some caramelized onions and sauteed spinach and threw them in. Delicious!