Sweet Potato & Cashew Nut Dip

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tsp Chilli, ground
  • 2 tsp Coriander, ground
  • 700 g Sweet potato

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/2 tsp Sea salt
  • 1 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 100 g Cashew nuts
  • 2 tsp Cumin, ground

Found on nudefoodhero.com

Description

Ingredients

• 700g Sweet potato (or there about, a large sweet potato of any colour will do)
• 100g Cashew nuts (I used roasted and unsalted)
• 2 Tsp Ground Coriander
• 2 Tsp Ground Cumin
• 1½ Tsp Ground Turmeric
• 1 Tsp Ground Black Pepper
• 1 Tsp ground chilli (optional - this amount gave the dip a mild-ish chilli kick)
• ½ Tsp sea salt
• ½ - 1 cup (125-250ml) Olive Oil
• 1 Tbsp Lemon juice

Directions

• If you’re cooking the potato place in an over at 180°C/160°C Fan Forced/10°F for about 45-60 minutes or until cooked through. If you’re hungry and want this dip, like, yesterday, grate the potato on a cheese grater or mandoline.
• Place all the ingredients (only half the olive oil at this point) into a food processor and blitz. Add the rest of the olive oil bit by bit until you reach your desired consistency.
• Serve. Yes, it really is that easy