Nothing says summer picnic like vegan potato salad. Enjoy this plant-based version which is mayo-free and made with nutrient dense ingredients. This vegan potato salad recipe is one of our favorite items to bring to a summer barbecue. Try pairing with a barbeque fruit shortbread to finish your meal with that delicious barbeque flavor.
- 3 lbs fingerling potatoes (the more colors the better)
- 1/2 red onion, sliced thin
- 1/3 cup flat-leaf parsley, chopped
- 1/2 cup cashews, soaked overnight
- 1/2 cup water
- 1/4 cup Dijon mustard
- 2 Tbsp agave syrup
- Salt and pepper, to taste
Preheat oven to 400°F.
Spread potatoes evenly onto 2 baking sheets lined with parchment paper. Roast in oven for 30-45 minutes, or until a fork pierces easily through the potatoes.
While potatoes are roasting, make cashew “mayo” by blending soaked cashews, water, mustard, and agave together in a high speed blender until it forms a smooth paste. Season to taste with salt and pepper.
Once potatoes are roasted, mix in cashew “mayo”, sliced red onions and parsley.
Cover and store in fridge until ready to serve. Keeps in fridge for up to 3 days.