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Sweet Potato Cashew Dip (Gluten-Free/Vegan)


This sweet potato dip is creamy, light and has a nice hint of ginger. It is the perfect alternative dip as it does not contain the high volume of sodium and preservatives like store-bought dips do. It is an easy homemade dip to take to picnics and parties or it creates a healthy snack that will last you days.


Serves: Approximately 1kg of dip

Prep time: 20 minutes

Chill time: 1 hour


Ingredients:

  • 1 medium sweet potato (about 750 grams)

  • 1 tablespoon of minced ginger

  • 2 tablespoons of lemon juice

  • ½ a cup of cashews

  • 4 tablespoons of walnut oil (or olive oil if you don’t have any)

  • Salt to taste


Steps:

  1. Dice and then steam sweet potato until soft and wait until it is cool enough to hold

  2. Soak your cashews in hot water while your sweet potato is steaming (or for about 10 minutes)

  3. Blend the sweet potato, cashews, ginger, walnut oil and lemon juice in a food processor

  4. Add about a pinch of salt and blend to mix the salt through. Taste the dip and add more if required.

  5. You can enjoy the dip warm or chill it in the fridge.

  6. Garnish with some crushed cashews and coriander and enjoy!

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