Sweet Potato Casserole with Herbed Mushroom Stuffing - Plant-Based Vegan Recipe

Ingredients

• ½ cup cashews
• 1½ cups plant-based milk
• 1 cup nutritional yeast
• ¼ cup oat flour
• ¼ cup lemon juice
• Sea salt
• Ground black pepper
• 4 medium sweet potatoes, cut into ½-inch-thick rounds (about 3 pounds)
• 1 medium red onion, cut into ¼-inch dice (2 cups)
• 1 pound mushrooms, cut into ¼-inch dice
• 2 tablespoons minced fresh garlic (6 cloves)
• 1 tablespoon (2–3 sprigs) finely chopped fresh rosemary (or ½ tablespoon dried)
• 1 tablespoon (5–6 sprigs) finely chopped fresh thyme (or ½ tablespoon dried)
• 2 tablespoons red wine vinegar
• 1 cup breadcrumbs
• ½ cup fresh or dried cranberries
• ¼ cup finely chopped fresh chives, divided
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper