Vegan Potato Salad Recipe

Vegan Potato Salad Minimalist Baker Recipes

WEBJan 25, 2017 · Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour. In the meantime, add potatoes to a …

1. Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour.
2. In the meantime, add potatoes to a large saucepan and cover with room temperature water. Bring to a boil over high heat. Then reduce to medium-high heat so the water is at a low boil. Cook for 15-20 minutes or until tender and a knife easily slides in and out. Then drain and set on a cutting board or counter to cool slightly.
3. Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup (80 ml) water (amount as original recipe is written // adjust if altering batch size). Then add grape seed oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper and garlic. Blend on high, scraping down sides as needed, until texture is creamy and thick but pourable. Add more water if it has trouble blending.
4. Taste and adjust flavor as needed, adding more dill for herby flavor, garlic for zing/bite, salt and pepper for overall flavor, maple syrup for sweetness, or vinegar for acidity. At this time, you can also add some hot sauce for added spice (optional).

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The Best Classic Vegan Potato Salad (OilFree) Shane & Simple

WEBJul 3, 2020 · Peel and cut the potatoes into cubes about ¾″ to 1″, add them to a large pot of cold water and bring to a boil. Once the water starts to rapidly boil reduce to medium …

Rating: 5/5(15)

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Creamy Vegan Potato Salad (OilFree!) No Sweat Vegan

WEBMay 20, 2020 · Add the potato cubes to a medium or large pot with cold water. Bring to a boil and cook until fork-tender (about 10 minutes, …

1. Wash the potatoes to remove any dirt or bad spots. Chop the potatoes into cubes (chop into quarters lengthwise and then chop each quarter into 2 to 4 cubes depending on the size of the potato). The cubes should be about the size of your thumb (but this is really a matter of personal preference).
2. Add the potato cubes to a medium or large pot with cold water. Bring to a boil and cook until fork-tender (about 10 minutes, depending on the size of your cubes).
3. Using the instructions linked below, assemble the vegan oil-free aioli. (Alternatively, you could use vegan mayonnaise or unsweetened yogurt of choice).
4. While the potatoes are cooking, assemble the other ingredients: dice the celery, onions, and sweet pickles. Chop or use kitchen shears to cut the chives.

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Best Vegan Potato Salad Nora Cooks

WEBApr 12, 2021 · Boil the diced potatoes for 10-15 minutes, until fork tender. Drain, then add to a large bowl. Add the dressing ingredients to a bowl: …

1. Add the chopped potatoes to a large pot and cover them with water. Bring to a boil and cook for 10-15 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes in a colander.
2. Meanwhile, press the tofu by wrapping in paper towels (or a clean dry tea towel.) Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 20 minutes.
3. In a medium bowl, whisk together the vegan mayo, pickle relish, yellow mustard, apple cider vinegar, celery seeds and paprika. Set aside.
4. Place the cooked and drained potatoes in a large bowl, while still warm. Add the chopped celery, green onions, dill, tofu and dressing to the potatoes, and stir gently to mix until the potatoes are coated. Add salt + pepper to taste.

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