Sweet Potato Pancakes with Avocado Mash and Cashew Cream
·Soak the cashews
Soak the cashews in water for at least 3 hours, or overnight if you have time. If you're short on time, you can cover them with hot water instead.
Bake the sweet potato and blend it
Boil or bake the sweet potato in the oven until soft. You can also submerge it in water and microwave it for 25 minutes. Once it's soft, blend it until you get a smooth purée.
Whip the egg whites
Separate the egg yolks from the whites, then whip the whites into stiff peaks.
Slowly mix in the ingredients
In a bowl, combine the flour, baking powder, salt and cinnamon. Add the egg yolks and warm milk, then stir together.
Fold in the purée and gently the egg whites
Add the sweet potato purée. Then gently fold in the whipped egg whites. Don't overmix the batter, so it stays light and fluffy. Brush a hot pan with oil and fry the pancakes.
Mash the avocado
Mash the avocado with a fork or blender to your preferred consistency, along with the herbs, juice and seasoning.
Make the topping
Blend the cashews with the tofu, nutritional yeast, lemon juice and olive oil. Season with salt to taste. Set a little aside and thin it with plant-based milk, adding a touch of mint, to make a drizzle.
Serving
Stack the pancakes into a tower - spread each pancake with a layer of cashew cream and avocado mash, then repeat. Finish by drizzling with the dressing and garnishing with herbs.