Ingredients (Makes ~1½ cups / 4–6 serves)
- 1 cup roasted sweet potato (cooled)
- ¼ cup raw cashews (soaked 2–4 hrs, drained)
- 2–3 tbsp water (as needed for blending)
- 1 tbsp olive oil or garlic infused olive oil
- Pinch salt
- Optional: tiny pinch turmeric for warmth *
Method
Soak Cashews
Soak in filtered water 2–4 hours. Drain and rinse.
Roast Sweet Potato
Roast cubes at 200°C until soft (~25–30 mins). Cool.
Blend
Blend sweet potato + cashews + olive oil + salt.
Add water gradually until smooth and creamy.
Adjust Texture
For thicker dip → less water
For spreadable consistency → slightly more water
Serves
- 4 generous dip serves
- 6 smaller side serves
Storage
- Refrigerate 24–48 hours
- Eat same day or Freeze in small portions if concerned about histamine build-up
