Simple Vegan Potato Salad
This vibrant vegan potato salad features tender red potatoes and a medley of crunchy vegetables tossed in a zesty, garlic-herb cashew sauce. A healthy and flavorful plant-based side, it is creamy, savory, and perfectly portable for picnics or gatherings.
Instructions
- 1
Soak cashews (1 cup) in boiling hot water for 60 minutes, then drain well.
- 2
Boil small red potatoes (1 lb) in water for 20 minutes until tender. Drain and cool slightly.
- 3
In a blender, combine the soaked cashews (1 cup), water (0.33 cup), oil (1 tbsp), white wine vinegar (2 tbsp), mustard (1 tbsp), agave (1.5 tbsp), dried dill (2 tbsp), salt pepper (0.25 tsp), and garlic (3 clove). Blend on high until creamy.
- 4
Taste and adjust flavor as needed with extra dried dill (2 tbsp), garlic (3 clove), or hot sauce (1 tsp).
- 5
Chop potatoes into bite-size pieces and toss in a bowl with vegetables (2.5 cup) and the sauce. Garnish with parsley (1 handful) and chill in the refrigerator for 4 hours.
Nutrition Facts
Per portion