Baked Sweet Potato Shells with Vegan Ricotta Cheese
Prep Time: 4 hours
Cook Time: 40 mins
2 cups raw cashews, soaked for at least 4 hours
1/4 teaspoon garlic powder
1/2 cup soy milk
1 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
salt and pepper, to taste
4 small sweet potatoes
1/2 cup kalamata olives, pitted and quartered
1 cup baby spinach leaves, shredded
1 cup dairy-free mozzarella cheese
1 tablespoon olive oil
Preheat oven to 200°C. Halve sweet potatoes lengthwise and poke them with fork.
Cover with paper towel and microwave for 10 minutes. Let cool and scoop out flesh from centre leaving a 1cm thick shell. Place on a baking tray lined with parchment paper, spray with oil and bake for 12 minutes.
Drain cashews and place garlic powder, soy milk, apple cider vinegar, nutritional yeast, salt and pepper in a blender and process until creamy and smooth.
Chop sweet potato flesh and place into a bowl. Add ricotta, olives, spinach and cup of the cheese. Add oil, season and mix well. Fill sweet potato shells with mixture. Bake for 25 minutes or until golden brown. Serve warm and enjoy.