vegan potato salad

Recipe type: Salad
Prep time: 10 mins
Total time: 20 min
Serve people:
4

The recipe is developed by Fanny Liao from Sprout Lifestyle. She is a certified nutritionist and cooking teacher. She loves seasonal cooking & using fresh vegetables to create delicious family meals. Her specialty is fusion dishes which combine Chinese flavours and cooking concepts with Western modern twists.

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ingredients

1-2 large eggplants washed,

3-5 large potatoes, washed and cut into large cube pieces

½ teaspoon sea salt

 

Cashew cheese:

¾ cup raw cashews pre-soaked in filtered water

1 tsp nutritional yeast

¼ cup filtered water (depending on your blender you may need more and add slowly)

pinch of sea salt

cracked black pepper

½ teaspoon Dijon mustard

blend all ingredients in a blender, ensure water is

added slowly. The goal is a creamy consistency

instructions

boil potatoes in salt water until soft and cooked thoroughly

remove and strain the potatoes, rinse in cold water to stop the cooking process and cool the potatoes

place drip dried potatoes in a mixing bowl and mix well with the cashew cheese

serve with your favourite salad, proteins as a delicious side dish. This potato salad is a wonderful alternative to typical mayonaise potato salad

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