Recently I found myself with a bowl full of soaking cashews and I was completely torn about what to make! Cashews are such a flexible ingredient, I use them as a base for everything from cheese to raw carrot cake.

On a whim I decided to go with something savory and today’s Vegan, Gluten-Free Garlic Tahini Cream was born!

Served cold or at room temperature, it has a similar texture to sour cream but you can also heat it and make a drizzleable (is that a word?) sauce. After I made the cream I knew exactly what it should go on top of- one of the easiest recipes I know, Lentil and Kale Stuffed Sweet Potatoes.

The stuffed sweet potato recipe is one of my all-time favorites. I make it regularly and it’s one of the 21 dinner recipes in my Healthy Happy You program meal plan! Ps- have you registered yet? It’s like spring cleaning but 1000x more fun!

You’ll find the sweet potato recipe below the photo. To make the garlic tahini cream simply blend together the following ingredients:

1 cup raw cashews, soaked at least 4 hours

juice of half a lemon

1 tbs olive oil

1 tbs tamari

2 tbs tahini

1 clove garlic

salt and pepper to taste

water, added as needed (1-3 tbs)



