Creamy Vegan Potato Salad with Cashew Mayo

Creamy Vegan Potato Salad with Cashew Mayo
Heather Nicholds, C.H.N.

Here’s a delicious creamy potato salad, made with cashew mayo so it’s vegan, for your summer BBQs, picnics, and pot lucks.

I also went into the nutritional benefits of potatoes, because they seem to be a food nutritionists usually love to hate – and I wanted to throw my opinion out there. I don’t cook with potatoes much, because I personally don’t have a taste for them – but that doesn’t reflect my opinion as a nutritionist!

More potato nutrition info: World’s Healthiest Foods

This recipe is new for the July vegan meal plan calendar, which you can download now.

Members can add this recipe to their planner.

Print Pin
0 from 0 votes

Creamy Vegan Potato Salad with Cashew Mayo

Here's a delicious creamy potato salad, made with cashew mayo, for your summer BBQs, picnics, and pot lucks.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Keyword: healthy, oil-free, potato salad, vegan, wfpb, whole foods
Servings: 8 servings
Author: Heather Nicholds, C.H.N.

Ingredients

  • 8 potatoes scrubbed
  • 2 cups celery chopped
  • 1 1/2 cups cooked/canned chickpeas rinsed
  • 1/4 cup green onion chopped

CASHEW MAYO INGREDIENTS:

  • 1 cup cashews
  • 1/2 lemon or lime juice
  • 1 tsp apple cider vinegar
  • 1 clove garlic
  • sea salt to taste
  • 1/2-1 tsp dijon mustard

Instructions

  • Start by cooking the potatoes. Put them in a pot with water and a pinch of salt, bring to a boil and cook for 15-20 minutes, or until they are soft. Drain them and put them in a bowl to cool.
  • Make the mayo by pureeing the ingredients in a blender or food processor, with enough water to keep it moving. Start with 1/4 cup, and use more if necessary.
  • Once the potatoes are cooled off, cut them into bite-size cubes and put them in a large bowl.
  • Add the celery, chickpeas and green onion together in a large bowl, then scoop the mayo over them and toss.

Video

Notes

If you're not using a high-powered blender, you will want to soak the cashews in water for 1-2 hours before making the mayo.
Tried this recipe?Tag me @HeatherNicholds so I can see!

0 Comments

Leave a reply

Your email address will not be published. Required fields are marked *

*

vegan taster meal plan + quick start guide

Download Free