Creamy Sweet Potato Casserole (Vegan)

3 cups fusilli
1.5 lbs sweet potatoes, peeled and cubed
1 head of Kale, chopped

SAUCE
1.25 cups soy milk
1/3 cup raw unsalted cashews
1/3 cup nutritional yeast
3 tablespoons Earth Balance Margarine
3 tablespoons tamari
1 tablespoon tahini
1 tablespoon lemon juice
1/4 teaspoon Dijon mustard
1/4 teaspoon ginger
pinch of paprika
pepper to taste
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Breadcrumbs (optional)

Cook pasta. Ten minutes before the pasta is done, add Kale. Drain and put aside. Cook sweet potatoes until soft but not falling apart. Throw all the sauce ingredients into a blender, and blend until smooth. Mix everything together in casserole dish and sprinkle with breadcrumbs if desired. Bake @ 400 for 20 minutes.



--From the book

Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday by Lauren Ulm.