Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
Aubergine and sweet potato shakshuka is a vibrant vegetarian main course with a silky garlic cashew cream. The TM7 grinds the cashews to a fine powder, simmers the spiced tomato base slowly and mixes the dairy-free cream until velvety. Smoked paprika and lemon juice lift the deep, gently charred vegetable flavours for a satisfying weeknight dinner.
About this recipe
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream Thermomix TM7 is the kind of quick weeknight dinner that looks impressive yet comes together with minimal fuss in your all-in-one kitchen machine. Roasted aubergine and sweet potato bring a sweet, smoky depth, while the spiced tomato base — lifted with smoked paprika — simmers gently so every flavour melds beautifully. The real showpiece is the garlic cashew cream: the TM7 grinds the cashews to a fine powder, then blends them with lemon juice into a velvety, dairy-free sauce that contrasts wonderfully with the rich vegetables. Fresh baby spinach wilts in at the end for colour and freshness. Whether you follow a vegan, vegetarian or gluten-free diet, or simply love Middle Eastern-inspired recipes, this shakshuka delivers restaurant-quality results at home. Search no further for shakshuka recipes — this one belongs on your weekly menu.
Preparation tips
- Salt the aubergine cubes lightly and leave them in a colander while you prepare the cashew cream; this draws out bitterness and gives a mellower, creamier texture once roasted alongside the sweet potato.
- Soak the cashew nuts in cold water for a few hours before blending; well-soaked cashews turn into a noticeably silkier cream that pours elegantly over the finished shakshuka.
- Make a double batch of the garlic cashew cream and keep it in a jar in the fridge; it also works beautifully on roasted vegetables, wraps or as a dip for crudités the next day.
Recipe variations
- Vegan version: skip the eggs entirely and serve the shakshuka with chickpeas stirred through the spiced tomato base; the garlic cashew cream already keeps everything completely plant-based and dairy-free.
- Festive variation: add crumbled feta and a pinch of harissa to the sauce for extra warmth, and finish with pomegranate seeds and fresh coriander for a colourful Christmas or dinner-party centrepiece.
Thermomix TM7 Benefits
- The TM7 grinds the cashew nuts to a fine, even powder in seconds, the base for an ultra-silky dairy-free cream.
- Weighing the olive oil and lemon juice directly in the mixing bowl gives gram-precise seasoning without a separate scale.
- Gentle heating simmers the smoked paprika tomato base slowly, developing deep flavour without any stirring.
- Chopping the garlic clove uniformly small ensures the cashew cream tastes evenly aromatic in every spoonful.
- Blending the soaked cashews with spinach liquid creates a velvety cream far smoother than a standard blender manages.
Ingredients
- aubergines
- olive oil
- smoked paprika
- fine sea salt
- ground black pepper
- garlic clove
- cashew nuts
- almond milk
- lemon juice
- onions