Hasselback sweet potatoes with vegan cheese sauce

Instructions

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1 Preheat the oven to 180°C. Line a baking tray with baking paper.

2 Place a sweet potato on a chopping board. Place a bamboo skewer on the board on each side of the sweet potato to prevent knife from going all the way through when slicing. Using a sharp knife, slice sweet potato vertically into 5mm slits. Repeat with remaining sweet potatoes.

3 Drizzle lemon over potatoes and sprinkle with turmeric. Bake for 45 minutes until almost tender.

4 Meanwhile, to make the cheese sauce, place cashews and boiling water in a small bowl and set aside for 10 minutes.

5 In a food processor place cashews and soaking water, oat milk, tapioca starch, nutritional yeast, tahini, garlic and lemon juice. Blitz until creamy and smooth, and set aside.

6 Place sweet potatoes in a serving dish. Add Brussels sprouts and top with cheese sauce and microherbs or chopped parsley leaves To serve.