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Vegan
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- Vegan Spiced Roast Sweet Potato with Beerenberg Mango Chutney and Cashew Cream
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Vegan Spiced Roast Sweet Potato with Beerenberg Mango Chutney and Cashew Cream
In this recipe
MANGO CHUTNEY
Preparation time: |
5 min |
Cooking time: |
20-30min |
Serves: |
6-8 |
Ingredients
To make the spiced roast sweet potato
- Beerenberg Mango Chutney
- 2 sweet potatoes
- ½ cup of olive oil.
- 1 teaspoon of cumin
- ½ teaspoon ground coriander
- ¼ teaspoon of cinnamon
- ¼ teaspoon of celery powder
- 1 teaspoon of salt
To make the cashew cream
- 2 cups of cashews
- ½ cup of almond milk
- ¼ cup rice bran oil
- 2 teaspoons of nutritional yeast
- salt to taste
Method:
Preheat your oven to 180c.
Cut the sweet potato into wedges and place into a large mixing bowl with olive oil. Mix dry spice ingredients together and sprinkle over sweet potatoes. Place the spiced sweet potatoes on a baking tray and cook for 20 -30 minutes until golden brown.
To make the cashew cream, place cashews, almond milk, rice bran oil and nutritional yeast in a blender and combine until smooth and creamy. Add extra almond milk if the cream is too thick.
To serve, place the sweet potato wedges in a serving bowl and pour over the cashew cream.
Finish with Beerenberg Mango Chutney and herbs to garnish.
© 2021 Beerenberg Pty Ltd. All rights reserved.
© 2021 Beerenberg Pty Ltd. All rights reserved.