Veggie Hash with Cashew Cheese

Veggie Hash with Cashew Cheese

This, my friends, is how you Saturday.

Veggie has with cashew cheese is the ultimate brunch item. It’s hardy, satisfying and so freakin’ delicious! Perfect for the morning after a night of drinking, or for some post-workout recovery fuel!

Serves: 3

  • 2 diced sweet potatoes
  • 2 diced zucchinis
  • 2 tbsp olive oil
  • salt and pepper to taste
  • handful of spinach
  • 3 eggs
  • 1 tbsp sesame seeds
    Cashew Cheese
  • 2 cup of soaked cashews (soaked in water overnight & drained)
  • 1 cup water
  • ½ cup nutritional yeast
  • 2 garlic cloves
  • a pinch of salt
  • 1 tsp turmeric
  1. Toss the sweet potatoes & zucchini in olive oil, salt and pepper, then roast for 30 minutes at 350 degrees.
  2. Then, transfer the potatoes and zucchini to an oiled large pan over medium and add spinach. Next, crack 3 eggs into the hash. Cook until the whites are set. Divide between 3 plates.
  3. To make the cashew cheese, simple blend all of the ingredients together in a high speed blender & refrigerate the leftovers.
  4. Drizzle with cashew cheese over the veggie hash and eggs, then sprinkle with sesame seeds.



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