Baked Sweet Potatoes with Cashew Cream

March 3, 2016


For the Potatoes

2 large sweet potatoes

1 cup quinoa

1 3/4 cups filtered water

pinch sea salt

1 tsp toasted sesame oil

1 clove garlic, crushed

1 onion, finely sliced

8 or 10 fresh shiitake mushrooms

Shoyu or Tamari

Flaked almonds, for garnish

Finely sliced spring onions, for garnish

For the Cashew Cream

1 cup raw cashews – soaked overnight

2 cups filtered water

1 tbsp apple cider vinegar

2 tbsp fresh lemon juice

1 tbsp heaped, sweet white miso

1 tbsp heaped, light tahini

Sea salt, to taste

Filtered water

1/4 tsp ground nutmeg (optional)


1Preheat the oven to 220/440deg. Scrub the potatoes and pierce with a sharp knife or fork. Wrap them in foil and place on a baking tray in the middle of the oven for approximately one hour or until the potatoes are soft. Meanwhile rinse the quinoa and place in a heavy based pot. Add the water and bring to a slow simmer. Reduce the heat to low and cook for 15-20 mins until quinoa is fluffy and all water has been absorbed. Remove to a bowl and fluff up with a fork.

2Heat the sesame oil over a low heat and add the garlic and onion and a pinch of sea salt. Sauté for 5 minutes or until the onion is soft and slightly browning. Stir in the mushrooms add a splash or two of shoyu and a little water if the pan seems too dry, cover and cook on a low heat for 5-7 minutes. Remove from the heat and set aside.

3To make the cashew cream, in a Vitamix or blender combine the ingredients and add water a little at a time until you reach the desired consistency of a heavy cream. For a thinner (sauce) to add to other dishes, simply add more water.

4 Cut open the potato, spoon some quinoa into the centre, top with the vegetable filling and cashew cream and garnish with toasted flake almonds and spring onions. Delicious


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