Vegan Sweet Potato and Spinach Galette with Cashew Cream

Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

While the sweet potatoes are roasting, prepare the cashew cream: Drain the soaked cashews and place them in a food processor or blender. Add nutritional yeast, lemon juice, water, and a pinch of salt. Blend until completely smooth and creamy, adding more water if needed to reach your desired consistency. Set aside.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.

On a lightly floured surface, roll out the pie crust into a 12-inch circle (if using a pre-rolled crust, just unroll it). Transfer the crust to a baking sheet lined with parchment paper.

Spread the cashew cream evenly over the center of the pie crust, leaving a 2-inch border. Top with the roasted sweet potatoes and wilted spinach.

Gently fold the edges of the pie crust over the filling, pleating as you go. Brush the crust with plant-based milk (optional) for a golden finish.

Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through. Let cool slightly before slicing and serving.