Vegan pasta sauce
Makes 2 large portions
1 small sweet potato (100g)
1 small carrot
1 small onion
375ml veggie stock
1 small garlic clove
30g cashew nuts
½ teaspoon Dijon mustard
½ teaspoon sea salt
Squeeze of lime juice
Pinch of ground black pepper
½ teaspoon sweet smoked paprika
sprinkle of coriander (frozen)
handful of Vegan cheese (optional)
Peel the sweet potato and carrot and chop into 2cm cubes. Peel and quarter the onion.
Boil the sweet potato, carrots and onions in the stock until tender (about 10 mins).
Drain and reserve about 250ml of the stock.
Peel the garlic and use a food processor to puree the garlic, sweet potato, carrots and onion with reserved stock, cashews, mustard, salt, lime juice, pepper and paprika until smooth.
Serve with pasta, sprinkle with coriander and vegan cheese.
Can be frozen in portions.