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Vegan Potato Salad

Serves 4 30 minute prep time

By Morgan Shupe on July 3, 2014

Vegan Potato Salad

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

  • 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.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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