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)
- 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: