Another “oldie” revisited! This time, it’s a super-easy plant-based spreadable “cheese “, perfect for dipping your favourite vegetable/corn chips or crudités into. The basic preparation technique I use for this is based on how I make baby food from sweet potatoes… which probably doesn’t sound very appealing 😛 , but I promise you it’s fuss-free and, with a few simple additions, delicious too. You can also thin it out to make a sauce (see directions below).
Who says vegetables are boring? 😉
Stay tuned for my next post for the continuation of this old idea & recipe where this “cheese” will come in handy (and don’t forget to keep those potato skins too if trying it out!).
Let’s get to it…!
<3 MM xx
WHIPPED SWEET POTATO “CHEESE” DIP
INGREDIENTS
6 small-medium sweet potatoes, washed & scrubbed but not peeled
3 tbsp* plant milk of choice (I used cashew milk)
2 tbsp olive oil
1 tbsp lemon juice
1/2-1 tsp garlic powder
1/2-1 tsp onion powder
1/2-1 tsp sweet paprika
2 tbsp nutritional yeast (optional)
Salt (and pepper, if you like) to taste
DIRECTIONS
- Preheat your oven to 190°C (you can adjust this temperature according to your oven’s settings, but somewhere between 180°C and 200°C works).
- Pop your scrubbed sweet potatoes on a foil-lined baking tray and bake them for 40-45 minutes or until the skin is wrinkled and the potato inside is tender.
- Remove sweet potatoes from the oven, slice them in half, scoop out the flesh with a spoon* and blitz in a food processor with the plant milk and olive oil until smooth.
- Add remaining ingredients to the mix. Blitz until well combined, try a little of the mix, then season to taste, adding more salt and spices, if you like.
*Do this carefully and keep the potato skins to the side if making my Sweet Potato Mini Nacho Bowls.
**If you prefer a slightly thinner “cheese sauce” consistency, add a little extra plant milk and/or olive oil and blitz until desired consistency is reached.
Hi hon, how many jars will get from this amount? xoxo Janine
Hi lovely Janine! It really depends upon the size of the sweet potatoes but at least 500 ml should be the result and perhaps up to 750 ml. The sweet potatoes I have used (when using 6) have been on the smaller side. <3 xx
I love the sound of this dip! It’s a pretty colour too…
It’s super easy too! Kind of a type of roasted veg hummus meets puree rather than “cheese”, I guess. But it’s a nice change to more common dips. Thank you so much, lovely! x
I need to change my dipping sauce for my crudites now!
😀 ! I hope you will like it is you try it! xx
Why the name cheese Marisa when cheese doesn’t feature in the recipe? Looks delicious….
Hi Laura! Thanks for the question! I use quotation marks around the word cheese for this reason. I make cashew cheese, which isn’t cheese cheese if you know what I mean… and also a set “cheese” with agar agar. They are all entirely plant based and none are cheese in a traditional sense. They are more alternatives to the traditional. With the addition of certain things (particularly savoury elements, spices and nutritional yeast), some “cheesy” properties are recreated… similar to what you might find with a cheese based dip. I hope that makes sense. And thank you! 🙂 xx
Ah it all makes sense now Marisa – thanks for the response!
Thanks so much, lovely! Perhaps I should have been clearer in the post. Next time I make something like this, I’ll be sure to keep that in mind 🙂 I appreciate your feedback, Laura 🙂 xx
Sweet potatoes as a dip??? How could I not think of this??? I’d love to make this recipe soon!
You are so sweet! It’s really not super cheesy (especially if you skip nutritional yeast) but it is a yummy alternative to other dips packed with goodness-knows-what. And I LOVE sweet potatoes! xx