1heaped teaspoon miso**(ensure gluten-free if necessary)
2teaspoonsapple cider vinegar(ensure gluten-free if necessary)
Salt + pepper, to taste
Instructions
For the sweet potato fries:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Peel sweet potato if you wish or keep skin on
Slice into thin matchsticks
Place on a baking tray lined with baking paper
Drizzle with oil, add a pinch of salt and mix well
Bake in oven for 20-30 minutes, mixing around a few times, until crispy and golden
For the cheese:
Place the mochi in a pan with 100ml (just under ½ cup) water and cook on a low heat for about 5 minutes or so until mochi has melted and become sticky - until soft enough to stick gently pierce with a fork
Add the white beans and continue to cook for a couple of minutes until heated through
Turn off heat and add nutritional yeast, miso, vinegar, salt + pepper
Use either a blender, food processor or hand-held stick blender (this is the easiest option as you can just do it in the same saucepan) and whizz until completely smooth
To serve:
Place sweet potato fries on a plate
Cover with the cheese
Top with desired toppings***
Best enjoyed immediately!
Video
Notes
One word of caution: melted mochi is very sticky, so once you have removed the sauce from the pan, please soak your pan in boiling water immediately - otherwise you'll have a very tricky washing-up situation on your hands!*I went for sweet potato fries (a blend of purple sweet potatoes and regular orange sweet potatoes for extra colour!), but you could also use regular potato fries or different vegetables, such as celeriac fries.**If you have trouble getting hold of miso, you can substitute with soy sauce (or tamari), and add extra nutritional yeast and salt if necessary***Suggested toppings: