Classic Vegan Potato Salad
Classic Vegan Potato Salad, just like mom used to make, but better for you! No oil, gluten free and whole foods plant based
Ingredients
Cashew Mayo
1 cup raw cashews
2 tablespoons fresh lemon juice, about 1 lemon squeezed
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1/2 teaspoon ground mustard
1/2 cup water
Potato Salad
9 cups peeled yukon gold potatoes, chopped in 1 inch chunks
1 red pepper, finely chopped
3-4 green onions, chopped small
3/4 cup celery, chopped small
1/4 small red onion, chopped small, optional
3/4 cup parsley, finely chopped
1 teaspoon salt, or to taste
Instructions
For the Cashew Mayo:
Bring a few cups of water to a boil (I use my tea kettle for this). Add 1 cup of cashews to a measuring cup and pour the boiling hot water on top to cover. Let them soak for 5-10 minutes, then drain them.
To a high powered blender, add the soaked cashews, lemon juice, salt, apple cider vinegar, ground mustard and 1/2 cup water. Blend on high until smooth, scraping the sides as needed. Set aside.
next instruction : www.noracooks.com
Ingredients
Cashew Mayo
1 cup raw cashews
2 tablespoons fresh lemon juice, about 1 lemon squeezed
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1/2 teaspoon ground mustard
1/2 cup water
Potato Salad
9 cups peeled yukon gold potatoes, chopped in 1 inch chunks
1 red pepper, finely chopped
3-4 green onions, chopped small
3/4 cup celery, chopped small
1/4 small red onion, chopped small, optional
3/4 cup parsley, finely chopped
1 teaspoon salt, or to taste
Instructions
For the Cashew Mayo:
Bring a few cups of water to a boil (I use my tea kettle for this). Add 1 cup of cashews to a measuring cup and pour the boiling hot water on top to cover. Let them soak for 5-10 minutes, then drain them.
To a high powered blender, add the soaked cashews, lemon juice, salt, apple cider vinegar, ground mustard and 1/2 cup water. Blend on high until smooth, scraping the sides as needed. Set aside.
next instruction : www.noracooks.com