Forget potato chips! Thin slices of uncooked sweet potato are a fun and crunchy accompaniment to this tangy vegan olive dip. If you’d prefer to cook the potato slices, place them on baking sheets and broil until they’re soft and browned in spots, 1 to 2 minutes per side.
- 1 cup raw cashews
- 2/3 cup finely chopped pitted Kalamata olives divided
- 1 teaspoon lemon zest
- Pinch cayenne pepper
- 3 tablespoons chopped fresh parsley
- 1 large (1-pound) sweet potato very thinly sliced
- 1 tablespoon lemon juice
Place cashews in a small bowl, cover by about 1 inch with boiling water and soak for 30 minutes. Drain, discarding soaking liquid. In a blender, combine cashews, 1/2 cup water, 1/3 cup of the olives, lemon zest, lemon juice and cayenne and blend until smooth. Transfer to a bowl and stir in parsley and remaining 1/3 cup olives. Serve with sweet potato slices.
Per serving: 150 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 190mg sodium, 15g carbohydrates (2g dietary fiber, 4g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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