Vegan Loaded Sweet Potato Skins

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Black beans
  • 1/4 tsp Garlic powder
  • 3 Green onions
  • 1/2 Jalapeno pepper
  • 1/2 tsp Onion powder
  • 5 Sweet potatoes, small
  • 1 Tomato

• Condiments

  • 1/2 tbsp Dijon mustard
  • 1/8 cup White miso paste

• Baking & Spices

  • 1/4 cup Nutritional yeast
  • 1/8 tsp Salt
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar

• Nuts & Seeds

  • 3/4 cup Cashews, raw

• Dairy

  • 3/4 cup Cashew cheese

• Liquids

  • 1/4 cup Water, filtered

Found on karalydon.com

Ingredients

• 3/4 cup raw cashews
• 1/4 cup filtered water
• 1/4 cup nutritional yeast
• 1/2 tbsp apple cider vinegar
• 1/2 tbsp dijon mustard
• 1/8 cup white miso paste
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp white pepper
• 1/8 tsp salt
• 5 small sweet potatoes
• 3/4 cup cashew cheese
• 1/2 jalapeño pepper, minced
• 1 tomato, diced
• 3 green onions, thinly sliced
• 1/4 cup black beans, rinsed
• Optional: vegan sour cream

Directions

• Combine all ingredients into a food processor and pulse until combined and smooth texture. Add more water as necessary to achieve desired consistency.
• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Pierce sweet potatoes with a fork in several places. Bake for 45-60 minutes or until fork tender.
• Remove from oven and let cool for 15 minutes.
• Using a knife, cut sweet potatoes lengthwise into two equal halves. Scoop out flesh, leaving a thin layer of sweet potato intact.
• Transfer sweet potato flesh to a medium mixing bowl and mash with cashew cheese until combined and smooth consistency.
• Scoop sweet potato/cashew cheese mixture back into the sweet potato skins. Bake again at 375 degrees for 15 minutes or until skins are crispy and mixture is hot.
• Remove skins from oven and top with beans, tomatoes, jalapeño, and green onions.
• Optional: Serve with vegan sour cream for dipping or dolloping.