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.
Ingredients
- 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
Preparation
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Preheat oven to 400°F.
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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.
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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.
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Once potatoes are roasted, mix in cashew “mayo”, sliced red onions and parsley.
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Cover and store in fridge until ready to serve. Keeps in fridge for up to 3 days.
