Peel and chop the white sweet potato into small cubes. In a pot, boil filtered water and add the sweet potato. Cook for 10-12 minutes until fork-tender. Drain and blend with coconut yogurt, nutritional yeast, and garlic powder until smooth, adding water as needed.

Slice skirt steak thinly against the grain; sprinkle with sea salt and black pepper. In a skillet, heat one tablespoon of olive oil over medium-high heat. Add sliced onion and bell peppers, sauté for about 5 minutes until golden brown and fragrant. Remove from skillet.

Add another tablespoon of olive oil to the skillet. Carefully add the seasoned skirt steak and sear for at least 2 minutes on each side until crispy on the edges but tender inside.

Return the sautéed onions and bell peppers to the skillet with the steak. Stir gently to combine and heat through for about 30 seconds.

Drizzle the creamy dairy-free cheese sauce over the skillet mixture and serve hot for the best experience.