Vegan Chipotle Sweet Potato Salad
This VEGAN CHIPOTLE SWEET POTATO SALAD is dairy free, egg free and super creamy! If you're looking for a healthy alternative to traditional potato salad for your next summer BBQ, this one is a real crowd pleaser!
- 4 sweet potatoes, medium sized
- 1 tbs olive oil
- 1/2 red bell pepper, finely chopped
- 2 scallions, finely chopped
- 1 1/2 tbsp chipotles in adobo, pureed Use less if you want it less spicy
- 1 tbs smoked paprika
- 1/2 cup raw cashews
- 1/3 cup water
- 1/2 lemon, juice only
- 2 cloves garlic, chopped
- salt and pepper to taste
Place cashews in a bowl. Cover with water and let soak for 1 hour or overnight. Tip: Overnight is better if you have an older blender; soak in the refrigerator if you chose overnight.
Strain the cashews and add them to a blender along with lemon juice, garlic, 1/3 cup water, salt and pepper to taste. Blend for 1-2 minutes until a thick sour cream like texture is formed. If it's too thick, loosen by adding water 1 tbs at a time. When you get a thickness that you like, add chipotles and smoked paprika to the blender and puree until incorporated.
Preheat oven to 400 degrees. Cut sweet potatoes into cubes (make sure they're roughly the same size so they cook evenly). Toss with olive oil, salt and pepper and place on a lined baking sheet. Bake 20-25 minutes until tender. Let cool for 10 minutes.
Add cooled sweet potatoes, chipotle cashew sauce, chopped red bell pepper and chopped scallion to a bowl. Toss everything together with a rubber spatula so that the potatoes are evenly coated. Enjoy!