Spicy Veggie and Cashew Nut Dip

Spicy Sweet Potato, Carrot and Cashew Dip

This is an update on the recipe in our book ‘Move Train Nourish’ and is really delicious with the addition of the cashews. I also love this as a dip with a poached chicken salad. The great thing about this recipe is that you can use any leftover root veg to make it - parsnip, carrot, sweet potato, butternut squash and jerusalem artichoke would all be delicious.

This makes a big batch which keeps in the fridge really well

200g each of sweet potato and carrot peeled and chopped or you can use all sweet potato

1 cooked red pepper chopped

2 tbsp olive oil

1 tsp chopped chilis in oil

1 tbsp nutritional yeast

100g cashew soaked and drained

Salt and Pepper

3 handfuls fresh chopped coriander leaves

 Steam the sweet potato and carrot until tender then drain and let cool

Add the cashews to a blender and process until you have nut butter. You will need to scrape down from time to time.

Add in everything else and blend to a thick dip.

Taste and adjust the seasoning.

Serve with selection of vegetables and sliced flat breads.