Cashew "Yogurt" Tahini Dip

Attention: this dip is beyond delicious. It's creamy, savory, and PLANT BASED! Plus, it's a very healthy alternative to ranch dip, in my opinion. It paired perfectly with these Flax Sweet Potato fries, but would go well with any vegetable or you can use as a dressing.

BONUS recipe: Flax Sweet Potato Fries, below!

Cashew "Yogurt" Tahini Dip:

Makes: 4 oz.

Time: 5 minutes

Ingredients:

1 tbsp olive oil

2 tbsp tahini

1/4 cup Cashew Yogurt - I use Forager Project Plain Unsweetened

1/2 lemon, juiced

1 tsp sea salt (I prefer pink Himalayan sea salt)

1 tsp cumin

Directions: Blend all in a blender or food processor until creamy.

Flax Crusted Sweet Potato Fries:

Makes: 2-3 servings

Time: 40 minutes

Ingredients:

1 Jewel Sweet Potato, sliced 3-4 inches length wise

1 tbsp Avocado Oil (can sub with olive oil)

1 tbsp flax meal

1 tbsp of your favorite seasonings, I used Bragg's 12 Spice Salt Free Seasoning

Directions:

1. Preheat oven to 350 degrees
2. In a large bowl, toss cut sweet potatoes with oil, flax, and seasoning until well coated
3. Lay fries flay on a non-stick baking sheet
4. Bake on the bottom or middle shelf for 30-35 minutes, flipping halfway through. Fries should be lightly browned.
5. Enjoy!