Hasselback Sweet Potato, Burnt Onion and a Smokey Cheese Sauce
What makes Violife stand out from other dairy-free cheeses (other than its delicious authentic flavour) is it’s cooking versatility.
Unlike other dairy-free/vegan cheeses, Violife melts like real cheese while maintaining its quality. It doesn’t separate or become clumpy or gloopy. With Violife, you can make all of your favourite cheese dishes (from your past life) the dairy-free, cruelty-free way.
Local Vegan Chef and Fitness Personality, Lucien Olivier takes a simple dish and turns it into a delectable food affair with an absolutely to-die-for smokey cheese sauce.
Don’t believe us, try it yourself!
You can buy Violife dairy-free for pizza cheese at our online store: Shop dairy-free
1 medium sweet potato (scrubbed)
1 tablespoon of coconut oil
1 tablespoon of maple syrup
1/2 teaspoon of cinnamon
1 cup of grated Violife dairy-free for pizza cheese
½ cup of almond milk
1 tablespoon of chopped garlic
2 tablespoons of smoked paprika
1 tablespoon of sesame seeds
Salt and pepper to taste
- Preheat oven to 220’C.
- Cut the onion in ½ and place on a greased oven tray with the sweat potato. Roast for 20 minutes.
- Remove from the oven and slice 8-10 slits across the sweat potato 3/4 of the way through the flesh and slightly fan it out.
- Mix together spices (not including the smoked paprika), syrup and oil and pour over the sweet potato being sure to get into the slits.
- Turn the onion over if it’s charred.
- Return to the oven and bake for an additional 20-25 minutes, or until sweet potato is fork tender and the skin crispy.
- Remove the onion once charred on both sides
- While the potato and onion bake for the second time add the cheese, garlic, smoked paprika and almond milk to a pan and cook until the consistency of a cheese sauce.
- Place the potato and onions in a bowl
- Pour the cheese sauce over half of the potato.
- Season everything with salt and pepper and garnish with sesame seeds.
Follow Chef Lucien on Instagram @lucienolivier