Baked Sweet Potato Stuffed with Bechamel Greens

• 2 cups raw cashews
• 4 to 6 cups warm water
• 1 cup onion, diced
• 2 cloves garlic
• 2 tbsp olive oil (optional if you choose to use oil in this dish)
• 1 1/2 cups vegetable stock
• 1/2 cup dry white wine
• 2 1/2 tbsp nutritional yeast
• 1 tbsp onion granules
• pinch of freshly grated nutmeg
• pinch of white pepper
• 1 Sweet Potato
• 1 tsp sea salt (optional)

In a medium bowl, soak the cashews in water for 3 to 4 hours to soften. Strain, reserving the cashews and discarding the liquid.

Poke holes in the sweet potato with a fork, using your hands cover with veg oil and wrap loosely in foil. Bake for 40 mins at 375 degrees or until done.

Heat the pan to low to medium heat and add the olive oil. Add the onions and sweat for at least 5-8 minutes to bring out the flavor until translucent. Continue by then adding the garlic and sweat for an additional couple minutes.

Transfer the cooked onions and garlic into the blender. 

To finish the sauce, add the cashews, the remaining vegetable stock, white wine, garlic, nutritional yeast, onion granules, nutmeg, white pepper and salt (if using). Blend on high speed until smooth. Add more liquid if you choose to have a thinner consistency.

Scoop out some of the baked potato and fill with greens.

Enjoy!