Name: Spicy Miso Mayonnaise
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 null sweet potatoes ((I used a mixture of regular orange sweet potatoes, white-fleshed sweet potatoes and purple sweet potatoes)); 2 tbsp coconut oil ((or sub olive, rapeseed or vegetable oil)); null null salt (to taste); 100 g raw cashew nuts ((⅔ cup) soaked overnight in cold water or in boiling water for 10 minutes); 1 heaped tsp miso ((ensure gluten-free if necessary)); 2 tbsp apple cider vinegar ((ensure gluten-free if necessary)); null null cayenne chilli powder (to taste (or Japanese seven-spice powder)); null null salt (to taste)

Instructions

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1

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
2

Peel potatoes (2 sweet) if you wish, then slice into thin matchsticks.
3

Lay the [sweet potatoes] on a baking tray lined with baking paper.
4

Drizzle with coconut oil (2 tbsp), add [salt, to taste], and mix well.
5

Bake for [20-30 minutes], mixing around a few times, until crispy and golden.
6

Drain raw cashew nuts (100 g) and add to a blender or food processor along with tsp miso (1 heaped), apple cider vinegar (2 tbsp), [cayenne chilli powder, to taste], and [salt, to taste].
7

Whizz until completely smooth, adding a tiny amount of water each time until the desired consistency is achieved.
8

Taste and adjust seasonings accordingly.
9

The [spicy miso mayonnaise] keeps covered in the fridge for up to a week.