Delicious Dairy Free Potato Salad
Cut the sweet potato and potatoes into approximately 3cm size pieces and coat them evenly in the oil. Spread them on a baking tray lined with baking paper. Squash the garlic cloves and throw 2 of them on each tray, season with salt and bake for approx 40-55 minutes or until golden and cooked well.
While the potatoes are cooling down, drain the cashews, then pop them into a blender along with the lemon juice, nutritional yeast, water & season with salt and pepper. Blend this all up until smooth and creamy.
Pour the creamy cashew mixture straight out of the blender into the potato mix and stir in through gently with a wooden spoon until its nice and evenly coated. Pop it in the fridge until your ready to serve it up.