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Ingredients

145g (1 cup) raw cashews
125ml (1/2 cup) coconut milk
2 tablespoons lemon juice
1 teaspoons extra virgin olive oil
1 finely chopped long red chilli
1 garlic clove, crushed
2 tablespoons rice malt syrup
1 teaspoon apple cider vinegar
Baked sweet potato wedges, to serve

Method

Step 1 Place cashews in a bowl and cover with cold water. Set aside for 4 hours to soak.
Step 2 Drain cashews and transfer to the bowl of a food processor. Add the coconut milk and lemon juice and process until smooth. Season.
Step 3 Heat the oil in a small frying pan over medium heat. Add the chilli and garlic and cook, stirring, for 1 minute or until aromatic. Stir in the rice malt syrup and apple cider vinegar for 1 minute. Season.
Step 4 Swirl the chilli mixture through the cashew cream. Serve with baked sweet potato wedges.

Cashew dip

How to make Cashew dip

Ingredients

Method