This vegan sweet potato & Mini Pepper Alfredo Bake features a creamy spinach and cashew alfredo sauce that’s so cheesy, rich and creamy! A comforting gluten-free, grain-free, and dairy-free recipe that’s bursting with flavor! Allergen Information: Dairy Free, Egg Free, Soy Free, Yeast Free, Corn Free, Gluten Free, Grain Free, Refined Oil Free
Ingredients
Preparation
Mix all Alfredo ingredients. Salt to taste and adjust.
The sauce thickens during cooking, so I didn’t cook it. You can microwave it to thicken it up a bit.
Grease the ramekins if you plan to remove the baked goods .
Add some alfredo to the ramekins. Top with sweet potato slices and overlap to form a continuous layer.
Garnish with mini peppers, sliced tomatoes, radishes and a sprinkle enough to cover Alfredo.< /div>
If using a larger casserole dish, add extra vegetables/mushrooms and a layer of sauce.
Top with sweet potatoes, tomato slices, more alfredo.
For the last layer you can use breadcrumbs mixed with dried herbs ( I used an Italian mix) and salt.
Or sliced sweet potatoes with olive oil for a crispy sweet potato top. Sprinkle herbs and salt on top.
Bake at 370 F for 45-50 minutes.
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Serve as is in the casserole dish. Let it stand for 5-10 minutes before removing it from the casserole dish.
