Sweet Potato Creamy Sauce

2 cups sweet potato, peeled and chopped
1/2 cup onion, peeled and chopped
1 cup vegetable broth
1 tbsp olive oil
1 garlic clove, peeled and chopped
2 tbsp nutritional yeast
1 tbsp tamari
1 tsp apple cider vinegar
1 tsp dijon mustard
3 cups water

Boil potatoes for 10 minutes (until they are ready to be mashed). Fry onion and garlic in a heated pan until fragrant. Add all ingredients to a food processor and blend until smooth. Store for up to 3 days in the fridge.

15 min