Vegan Potato Salad
Vegan Potato Salad! If you're looking for a healthy vegan potato salad recipe this is it. The best vegan potato salad; incredibly creamy without any mayo!
Ingredients
- 2 pounds gold potatoes, about 12 potatoes
- 1 cup cashews, soaked*
- 1/2 teaspoon salt, plus more for salting the potatoes
- 1/3 cup almond milk, or milk of choice
- 1 Tablespoon dijon mustard
- 3 Tablespoons lemon juice, can substitute apple cider vinegar
- 1/2 cup finely chopped red onion
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- fresh black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until just fork tender, about 20 minutes. Drain and let cool, the quarter and place in a large bowl.
- Place the drained cashews, milk, mustard, lemon juice and salt into the base of a blender and puree until very creamy; you may need to stop and scrape down the blender depending on blender strength.
- Pour dressing over potatoes with onion, dill, parsley and freshly ground black pepper. Toss to coat, adding more salt/pepper as needed.
Notes
*It's easier to blend cashews if they are soaked. You can do this by covering cashews with water for 2+ hours or quick soak by covering with boiling water for 20-30 minutes. You can also skip soaking all together if needed; I usually do when I'm short on time! You'll just have to scrape down the mixture as you blend; it may take ~4-5 minutes to do so.
Nutrition
Serving: 1servingCalories: 264kcalCarbohydrates: 36gProtein: 8gFat: 11gSaturated Fat: 2gCholesterol: 0mgSodium: 218mgFiber: 4.5gSugar: 3.5g