Sweet potatoes definitely make my list of favorite foods of all time. I’d go so far as to say they’re in the top 3. So, here’s my go-to snack of choice that I never get tired of: oven-baked sweet potato chips. Then, I had the most amazing epiphany the other day. Why not eat them with homemade vegan cashew cheese spread?
So here you have it folks. My new favorite snack time combo is sweet potatoes + cashew cheese. It’s the “lick your lips” deliciousness I was dreaming about. I just had never tried it before, but now that I have there’s no turning back. Plus, they’re completely vegan, gluten-free, and oil-free. So, they’re probably the healthiest chips you’ll ever have.
To make the sweet potato chips, I baked them like I always do. If you’ve tried my sweet potato fries or sweet potato nachos, you’d know I’m a big fan of baking potatoes because it’s a whole lot healthier than frying them. But this time, I kept it simple. I just tossed them in the oven on their own, no salt or oil or spices.
I’m really into any food that’s snack-sized so these chips are a regular for me at home. When it comes to sweet potatoes, I love them so much that I think they taste great on their own without any salt or oil. If you’re used to the restaurant version, they’re usually deep-fried or coated in oil which I find really unnecessary! Try these instead and let me know what you think.
To really bump up your sweet potato game, eat them with this vegan spreadable cashew cheese. If you’ve never made cashew cheese at home before, don’t worry. It’s easier than you think. Now that I’ve figured out how to make it, I’ll never stop.
The hardest part is waiting a couple of hours while the cashews soak in water. But it’s totally worth the wait. Then, you just toss them in a blender with nutritional yeast (which magically adds a cheesy flavor without any dairy), garlic, apple cider vinegar, lemon juice, and water. That’s it! You’ll have a yummy, creamy cashew cheese that’ll go perfectly with your chips. If you try this recipe, please share with me on Instagram @asunshinemission!
- 1 large sweet potato
- 1 cup cashews, raw
- 1/4 cup nutritional yeast
- 1/4 cup water
- 2 tbsp lemon juice
- 1 clove garlic
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- In a small bowl, cover the cashews with water and soak them for at least 3-4 hours, or overnight.
- Place all the ingredients in a blender or food processor.
- Process until smooth and creamy.
- Store in the fridge.
- Preheat oven to 400 degrees Fahrenheit.
- Thinly slice the potato into chip-sized circles.
- Place on a baking sheet lined with parchment paper and bake for 7-9 minutes.
- Remove from the oven and flip them over.
- Bake for 7-9 more minutes.
- Remove from the oven.
- Serve with cashew cheese!