This is another recipe inspired by the talented Sukkari Life – who, I’m happy to say, has inspired me to get off my butt and finally start buying bulk nuts & spices – and to focus on reorganizing my pantry with a focus on reusable containers that aren’t a pain to use and that actually fit into my space and how I use it.
I’ve only been here 6 months – it’s about freaking time.
gluten-free, paleo, vegan, vegetarian
Sweet Potato Toasts with Vegan Labneh
Inspired by Vegan Labneh from Sukkari Life
1 sweet potato
1 c. cashews (soaked in warm water for at least 20 minutes)
1 Tbsp. rice vinegar
Juice of 1/2 lemon
1 – 2 tsp. dried rosemary
1 – 2 Tbsp. water
Dash white pepper
1 small garlic clove
Pomegranate molasses (make sure to grab one with no sugar added!)
Preheat your oven to 200C. Wash your sweet potato and cut into “toasts” about 1/4 inch thick (or thinner if you happen to have a mandoline and want to make your life easier).
Arrange on a baking sheet, rub with a little oil, and hit with salt and black pepper.
Bake 25 – 35 minutes or until browned and blistered in spots – your thinner slices will be crispy and the thicker ones will still be good. Keep in mind that if you save some for tomorrow, your tomorrow toasts will not be shatter crisp like today’s. Which is still fine. I ate mine over 3 days and loved them cold and a touch floppy for breakfast on day 3.
While the toasts are toasting, blend everything else but the pomegranate products to form a thick paste not unlike a thick yogurt that happens to taste tangy.
To serve, spread the labneh on the toast and top with double pomegranate. Would also be delicious with a sprinkle of fresh thyme if you have it. I did not.
Serves a few, depending on the size of your potato