Roasted Russets with Creamy Chipotle Dip

Since becoming vegan over five years ago, I crave things that I never had any interest in. Like vegan Asian food, hummus, anything with tahini dressing and I'm sure there are others. I just can't think of them right now. Anyway, today I had another one of those cravings. I've got to say it's really weird too because I've never in my life wanted this. I wanted roasted russet potatoes with a creamy chipotle sauce/dip. 

I bought a small can of chipotle peppers a while ago for something else, jackfruit tacos I think, but I never used them. 

So I roasted up some russets and proceeded to make my dip. By the way, did you know potatoes are good for you. Why are people so afraid of them?

Let's get to it. Here is what you will need. 

1 cup of raw cashew (soaked if you do not have a high powered blender)
1 or 2 chipotle peppers in adobo sauce 
1/2 cup of plain unsweetened plant milk
1/2 tsp pink Himalayan salt
the juice of half a lemon
water for thinning out the dip

Toss everything into a blender and blend until smooth and creamy. That's it. So easy and practically oil free.

I cut two russet potatoes and roasted on 400 degrees in the air fryer for 15 minutes and dipped them in the chipotle dip. That was lunch. So good. I was sad when I was finished because it was all gone. But, I have plenty of dip for tomorrow and I can't wait.