Veggie and sweet potato bake with cashew cream – Serves 5-6 people
3 sweet potatoes
150 gram unsalted cashew nuts
Tin of chopped tomatoes
Himalyan salt and sea salt
1 large white onion
6 broccoli florets
1 bag of spinach
Boil 3 large sweet potatoes in a pan for approx. 25 minutes until soft. Drain and leave to cool. Once cooled down remove the skin and mash until soft and creamy.
For The Base
Steam or boil the leeks and broccoli in a large pot until soft, apporx 12 minutes. Next add the spinach until its nicely wilted with the rest of veg. Drain.
For the filling
Fry the onions in a pan with coconut oil and garlic until lightly browned, Next add a tin of tomatoes, 3 tablespoons of tomato puree. Simmer for ten minutes, add some paprika and Himalayan salt while simmering.
For the cashew cream topping
Soak 150g of unsalted cashew nuts in water for 3-4 hours.
Add to a food processor with a cup of the cashew water they have been soaking in and blend until smooth and creamy. Add a pinch of seasalt and further water to think it as you require.
Once all has been prepared and cooked
Dish the green veg into the bottom of a rectangular baking dish and spread. Next, add a layer of the creamed sweet potato and spread to the edges. On top of that add the tomato and onion mixture and spread over the top. Finally pour over the cashew cream and top with a layer of ground almonds.
Pop the bake mix back into the oven at 180 degrees for 10 minutes.