Roasted Cashew & Sweet Potato Dip

A few weeks ago, I bought a Yumi’s Sweet Potato & Cashew Dip to try, which everyone absolutely loved the flavour of. So I took note of the ingredients on the back of the tub, then set out to make my own vegan and preservative free version. This healthy dip is mild in taste, with a mix of slightly sweet and savoury flavours. The flecks of fresh coriander give a lovely burst of colour and freshness, with the roasted cashews not only adding another layer of flavour, but it gives the dip a light chunky texture too.

Approximately 670g (23.6oz) sweet potatoes
100g (3.5 ounces or ¾ cup) raw cashews
3 tablespoons (45ml) light olive oil (I use this brand)
¾ teaspoon (3.75ml) garlic powder
½ teaspoon (2.5ml) light muscovado sugar or light brown sugar
¼ teaspoon (1.25ml) mustard powder
5g (0.2 ounces or a firmly packed ¼ cup) fresh coriander leaves
Salt and pepper to taste

Preheat the oven to 160C and line a tray with foil. Place the sweet potatoes on the tray and bake, until they are soft and you can easily insert a skewer through them. Then allow them to cool on the tray.

Keep the oven on and, while you’re wait for the sweet potatoes to cool down, add the cashews to a cake pan or tray and roast them until golden brown. Just keep a close eye on them, so they don’t burn. Once the cashews are nicely roasted, tip them into a bowl and allow them to cool for a while.

Now that the sweet potatoes have cooled down a bit, carefully peel off the skins (they will still be a little on the warm side) and place in a bowl. Mash them with a fork, then measure out 390g (13.8 ounces or 1½ cups firmly packed) of your mixture and place it into a small food processor.

Next, add the roasted cashew nuts, along with the rest of the ingredients, and process until thoroughly mixed through. You can make it as smooth or as chunky as you like here.

Transfer the dip to a bowl and place it in the refrigerator to chill, so that it allows the flavours to develop. However, after it’s been refrigerated, you may need to give it a stir before serving.

Recipe by: The Gluten & Dairy Free Bakehouse

Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.

Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8

2 responses to “Roasted Cashew & Sweet Potato Dip

  1. Kylie, what I love about your food is that I get to taste things that maybe my daughter is eating over there. The foods are surprisingly different with a different slant on flavor combinations that we do not use over here. So thanks for another great recipe for me to try. It came out delicious, and I will make it again to take to the neighbors on our next wine-on-the-porch night! Thank you so much. I’ll be back again in Dec. for 2.5 mo to visit daughter in Perth, so maybe I can try finding some of the ingredients you use!

  2. Thank you so much for the positive feedback on this recipe Chris, I’m so happy you enjoyed it. 🙂 x The wine-on-the-porch night sounds like lots of fun! 🙂 Yes, I’m sure our foods and flavour combinations are very different to those in the USA. Oh, how exciting that you’ll be visiting Perth again in Dec! 😀

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