There is something about the words ”purée” and ”cream”. They always equal delicious food. In my world (cooking with whole foods), it means the same. And combined with each other you will create such a delicious dish that will make you cry. If anyone ever thinks that cooking plant based means eating salads all day, then serve this sweet potato purée with roasted garlic and cashew cream. This recipe makes a great starter. It is warm, comforting, delicious, filling, and not to mention super healthy.
This sweet potato purée can actually also be served as a soup. All you have to do is add more water and maybe an extra dash of salt and pepper. But I like it thick and creamy. Don’t be scared by the amount of garlic, because after roasting them only a subtle garlic taste is left. It is so easy and so delicious!
The deep flavours of roasted sweet potato, onion and a whole head of garlic, it is an absolute perfect warming combination.
The cashew cream is making this dish almost feel like a guilty pleasure. Cashews have an unsurpassed creaminess, which makes them perfect to use as dairy-like sauces, spreads and dressings. Also, even if you’re not eating dairy-free, I really encourage you to try this one out. I also have some other recipes with cashews, here and here.Print
Sweet potato purée with roasted garlic and cashew cream
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: serves 2
- Category: soup, puree, winter, supper, lunch, easy, dinner, snack, side, starter
- Cuisine: vegan, dairyfree, sugarfree, paleo, vegetarian, healthy
A simple plant based puree (or thick soup) with deep flavours of roasted sweet potato, onion and a whole head of garlic. An absolute perfect warming dish.
- For the puree or (thick) soup, you’ll need:
- 2 medium sweet potatoes, diced
- 1 yellow or white onion
- 1 whole head of garlic
- 1 tablespoon of tahini
- about 2 cups water
- ½ – 1 teaspoon turmeric
- Celtic sea salt and black pepper, to taste
- For the Cashew Cream you’ll need:
- 1 cup raw cashews, soaked in water overnight or for about 15 minutes
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Celtic sea salt
- 2 tablespoons coconut oil, melted
- Drain and rinse the cashews, then place in a food processor and process for about 4 minutes, until a paste has formed. Add the vinegar, lemon juice and salt, and process for 2 to 3 minutes longer into a smooth cream. While the machine is still running, add the coconut oil, and process shortly to blend. Scoop the cashew cream into a little bowl, set aside to serve when the soup is ready.
- Preheat your oven to 225°C / 440°F.
- Peel and dice the sweet potato, peel the onion and cut into wedges. Part the garlic head in half.
- and put the sweet potato, onion, garlic on parchment paper – seasoning with salt and pepper.
- Roast until the veggies start to brown and the sweet potato has softened, this will take about 15-20 minutes.
- Transfer the roasted veggies to a pan, but first remove the peel from the garlic cloves. Add water and turmeric to the pan.
- Bring to a boil and remove from the heat. Add tahini and mix/blend the soup a bit or until smooth. Add a tablespoon of cashew cream (of more if you wish). You can also add the cream when serving. Add more water if you prefer a (thick) soup instead of a puree. And optionally add more salt and/or black pepper.
- topping suggestion :
- chia seeds, sesame seeds, sunflower seeds, chive, chili flakes, and/or sliced onion greens.
- Any leftover cashew cream will stay good in the fridge for up to a week (make sure to cover it)
photos by the green creator (c) (copyright)