Sweet potato adds nutrition and rich creaminess to this quick sauce, and cuts the fat in half. Try making vegan nachos: layer tortilla chips with black beans, salsa, and minced jalapeños; top with sauce; and broil on low, 5-7 minutes, until heated through and bubbly.

This recipe originally appeared on our sister site, BetterNutrition.com

Ingredients

  • 1 small sweet potato

  • 1 cup raw cashew butter

  • 1 cup water

  • 2 Tbs. nutritional yeast

  • 1 tsp. dark miso

  • 1/2 tsp. salt

Preparation

  1. Peel, chop, and steam sweet potato in vegetable steamer. 
  2. Combine cooked sweet potato with cashew butter, water, yeast, and miso in a blender. Purée until creamy and smooth. Season to taste with additional salt, if needed.
  3. To serve, heat mixture and pour over steamed broccoli or cooked macaroni, or serve as a dip with chips and salsa. 
  4. Refrigerate remainder in glass jar for up to 5 days.

Nutrition Information

  • Calories: 206
  • Carbohydrate Content: 12 g
  • Fat Content: 16 g
  • Fiber Content: 2 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 185 mg
  • Sugar Content: 1 g