Name: Sweet Potato Chilli Stew
Ingredients: 1 400g Tin black eyed beans (Drained); 1 400g Tin Tomatoes; 2 Red Peppers (Diced); 1/2 cup oat milk; 1 Red Onion (Diced); 1 tbsp tomato puree; 4 Cloves Garlic (Minced); 2 tsp Cacao Powder; 1 tsbp agave syrup; 1 tsp oregano; 1 tbsp paprika; 2 tsp Chilli Powder; 2 tsp cumin; 1 tbsp olive oil; 1 tbsp Balsamic Vinegar; 3 Carrots (washed skin on and chopped into chunks); 2 Sweet potatoes (washed skin on and chopped into chunks); 1 green or red chilli (sliced to top the stew); 1 handful coriander (chopped to serve with); spinach (to serve with)

Description

This plant based cheesy sauce is so creamy and so tasty there's no need for any cheese, plus its super simple to make up.

Ingredients

Scale

1 cup Cashew Nuts (soaked in hot water 30 mins) (save the water when you drain them )
3 Tbsp Nutritional Yeast
1 Tbsp Lemon Juice
1/4 tsp salt
2 tsp black pepper
6 tbsp water (from the drained cashews)

Instructions

To a blender take 6 Tbsp water from the soaking cashews then drain them. Place the drained cashews into the blender also, then add in the nutritional yeast, sea salt, pepper and the lemon juice. Blitz this up to a creamy consistency, if it is to thick add a little more water to your the perfect pouring consistency.

Notes

The cheesy sauce can be stored in the fridge for 3 days…you can even use this for a tasty creamy sauce with mushrooms, broccoli and mixed through with pasta…I will share a recipe for this so you can try it out! So versatile !!