cup peeled and diced sweet potato
2 garlic cloves
¼ cup raw cashews
1 tablespoon apple cider vinegar
½ teaspoon sea salt
¼ cup extra-virgin olive oil
¼ cup water
Place the potato in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, onion, salt, olive oil, and water. Blend until smooth.
Notes: Serve with corn chips for dipping or raw veggies.