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…!
❤ MM xx
WHIPPED SWEET POTATO “CHEESE” DIP
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
- 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.