Thursday 27 February 2014

Roquette Science: Vegan Sweet Potato Burritos with Cashew Cheese



2 tablespoons of coconut oil
2 small brown onions, chopped
4 cloves of garlic, diced
2-3 fresh chillies, to taste
1 sweet potato
2 tablespoons of tomato paste
a dash of cinnamon
a pinch of salt
1 teaspoon of vegetable stock powder
1 tin of tomatoes
1/2 cup of boiling water
1 tin of kidney beans
6 tortillas (I used store-bought but you can make your own very easily)
4 tablespoons of almond milk


2 small cloves of garlic
1 cup of raw cashews
1 yellow capsicum, chopped
2 tablespoons of olive oil
1/2 cup of nutritional yeast
a pinch of salt
1 tablespoon of maple syrup

1/4 of a red onion, coriander, lemon juice and an avocado to serve

You will need one large pot, a food processor, a large baking pan and a pastry brush.


In a large pot, heat coconut oil and add onions and sauté on a medium heat until transparent, then add diced garlic, salt, cinnamon and chillies to taste. 
Cut the sweet potato into 2 inch cubes and add to the pot. Pour the boiling water over the vegetables and add your stock powder, stirring. 
Preheat oven at 150 degrees celsius.
Add the tinned tomatoes, strained kidney beans and tomato paste, stir and cover with lid. Let simmer for approximately 20 minutes, stirring occasionally until sweet potato is soft. 

While the chilli bubbles away, combine all of the ingredients for the cashew cheese in a food processor until smooth. Pour into a container and place it in the fridge to let the flavours infuse.

Fill tortillas with the chilli and leave open, placing them on the large baking tray. There should be room for about 6. Spoon the cashew cheese onto the chilli and spread it evenly over the top. Use your pastry brush to "seal" the burritos, folding one side over, brushing with almond milk, folding the other side and then brushing the top as well. This will help your tortillas to brown nicely in the oven. Put the snugly nestled parcels in the preheated oven for approximately 15-20 minutes or until golden brown. 

While they are cooking, make a simple guacamole with diced red onion, avocado, coriander and a squeeze of a lemon to serve.

Like most foods, these are best enjoyed drenched in hot sauce!


  1. YUM! I need to try these asap.

    Jess | Malt Memories.

  2. Yum I could go some mexican inspired food for dinner tonight :)

  3. I love the idea of cashew cheese! Thank you very much for sharing!