I wanted to make an awesome feast of delicious vegan delights last week for some girlfriends and spent a while dreaming up different concoctions before I decided on this amazingly sweet, smooth and creamy sweet potato, sage and cashew nut spread, which turned out to be a huge hit! I made it alongside an incredible combination of crunchy fennel marinated with olive oil, lime and salt; warm quinoa with apple cider vinegar and sautéed chestnut mushrooms; herb and agave roasted carrots, parsnips and squash; and sweet pink pomegranates. Stirred together with these divine bites of goodness, the spread melted perfectly to create such an insanely divine plate. Everyone loved it. The texture is just incredible, beautifully thick but still wonderfully smooth. Perfect for dipping anything into from healthy nachos to crunchy asparagus tips, or if you’re feeling lazy, spreading onto toast.
I’ve been loving the leftovers slathered on crunchy buckwheat toast with sliced tomatoes and a sprinkling of salt. It makes an awesome speedy snack! The flavour is just so unique as it perfectly tips between sweet and savoury thanks to the equal amounts of sweet potatoes and cashews. Those two flavours resonate the strongest, however, what makes this dip so extra special are the subtle hints of sage, cinnamon, paprika and apple cider vinegar that echo in every bite to give such a beautifully deep, rich myriad of awesomeness!
While you fall in love with the flavours and textures of this spread your body will fall in love with all of the goodness it offers. Cashews are amazing little nuts, super rich in iron, phosphorus, selenium, magnesium and zinc, all of which are essential to a healthy body from keeping your bones strong to promoting cardiovascular health and shiny hair! What more could you need?! If that’s not enough cashews are also great sources of phytochemicals, antioxidants, and protein. All of this combined with the beta-carroteine bursting, fibre packed sweet potatoes means you really can’t be missing almost anything! If you eat this meal with all the array of brightly coloured veggies you will seriously be glowing, inside and out. It’s natures edible medicine!
Makes 1 large bowl:
The perfect amount for 8 people as part of their dinner, trust me they’ll eat a lot of this, or about 15 people as a dip.
- 2 sweet potatoes
- 1 cup of cashews
- about 2 cups of water
- 1 dessert spoon of tahini
- 4 dessert spoons of apple cider
- 2 sage leaves
2 teaspoon paprika
- 2 teaspoons of cinnamon
My rainbow plate of deliciousness! Healthy food seriously doesn’t get much better than this…
Peel the sweet potatoes before chopping them into chunks. Roast with a generous amount of olive oil and sprinkle with salt, cinnamon and paprika. Cook at 180C for 20-30 minutes, until they are nice and soft. I roast them instead of steaming them as this heightens their originals flavours while also allowing them to absorb more of the delicious cinnamon and paprika.
Once the sweet potato chunks are cooked, allow them to cool for a minute. During this time place the cashew nuts in the food processor with the tahini, apple cider vinegar, paprika, cinnamon and salt. Blend until the nuts begin to smooth, this should take 2-3 minutes. Then add the sweet potatoes with a little water and the sage leaves and continue blending into a paste. Gradually add the rest of the water until you reach a desired consistency, you may not need it all so make sure to add it slowly.
Scoop the paste out of the blender and store in the fridge. I’m sure you won’t be able to resist indulging a little in it first though!