Sweet Potato Hash with Cashew Queso


Sweet potato has with cashew cheese

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  2. 1 tbsp olive oil
  3. 1 large sweet potato, diced
  4. 1 leek, finely sliced
  5. 1 red pepper, sliced
  6. 1 tsp chilli flakes
  8. 1 cup cashews, soaked
  9. ½ cup nutritional yeast
  10. ½ tsp turmeric
  11. ½ cup Plenish cashew m*lk
  12. 1 jalapeno chilli, chopped
  13. 1 tbsp tomato ketchup
  14. ½ tsp garlic powder

Crunchy on the outside and tender on the inside, our sweet potato hash with cashew queso is a bursting with good-for-you nutrients such as Vitamin C, A and healthy fats. Ideal for breakfast or brunch, this dish offers a lighter, healthier and flavourful twist on regular hash-browns.


Bring water to boil in a sauce pan and cook sweet potatoes with a pinch of salt until tender.

Gently fry the leeks and red pepper in a large skillet for 2-3 minutes until soft. Add the sweet potatoes and chilli flakes, and fry until the potatoes begin to caramelise. Try not to stir too much to allow a good crust to form on the potatoes.

Whilst that is cooking, combine all ingredients for the queso in a high-speed blender and blend until smooth. Drizzle the mixture over the hash and garnish with herbs of your choice.

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