sweet potato and cashew dip

I found another great recipe on the Deliciously Ella blog that I had been wanting to try for a few weeks. The problem is, we would always devour eat the cashews before I had the chance to make it. When we decided to incorporate some sort of toast & dip into leftovers tonight however, I knew it was time. I modified the recipe a bit, but you can find the orignal here.


  • 2 sweet potatoes (or one ‘ginormous,’ one like I found)
  • paprika
  • ground cinnamon
  • olive oil
  • 1 cup of cashews
  • about 2 cups of water
  • 2 table spoons of apple cider vinegar
  • dried sage, to taste
  • salt (optional)

Directions: Pre-heat the oven to 180 C. Peel and cut up the sweet potatoes into small pieces. Put them in an oven-friendly pan and toss them in some olive oil and a few shakes of paprika and ground cinnamon.

Let cool (or make the first part in advance – you could even refrigerate) and then put the roasted sweet potatoes, two cups of water, 1 cup of cashews, 2 tablespoons of apple cider vinegar and some sage all in a food processor (or, in a really strong blender).

Serve on some whole wheat toast or even along side a salad. Probably also delicious on injera!

If you want to see the fun/difficulties I had making it, click on the video:


One thought on “sweet potato and cashew dip

  1. Pingback: What goes well with sweet potato & cashew dip? | vegan parisienne

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