Recipe Inspiration for #Veganuary
We love #Meatless Mondays, but this month we are kicking it up a notch for #Veganuary by adding a few vegan dishes to our weeknight menu.
Alexa Soto of Fuelled Naturally loves to "veganize" classic comfort foods from her youth, like this creamy, mustard-heavy potato salad that's begging for a place at your next summer barbeque.
Ingredients
SERVINGS: 6 Serving(s)
- 3 pounds Yukon gold potatoes, cut into 2" pieces
- 1 cup finely diced celery
- 1/2 cup finely diced onion
- 1 bunch chives, minced
- 1/2 cup organic sweet relish
- 1 teaspoon garlic powder
- 1 tablespoon dijon mustard
- 1/4 teaspoon black pepper
Vegan Mayo
- 1 cup raw cashews
- 2 lemons juiced
- 1 teaspoon white wine vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 cup water
Instructions
Make the Vegan Mayo
Soak raw cashews in hot water for at least 20 minutes.
Place soaked cashews, juice of 2 lemons, white wine vinegar, dijon mustard, salt, and water in a high-speed blender or food processor; blend until smooth. Set aside.
Cook the Potatoes
Preheat oven at 400 degrees F.
Place Yukon gold potatoes on a baking sheet lined with parchment paper and season with salt and pepper. Bake in preheated oven for 35 minutes or until potatoes are slightly browned.
Remove from oven and cool for 10 minutes.
Bring it all Together
Place potatoes in a large bowl along with the vegan mayo, celery, onion, chives, sweet relish, garlic powder, dijon mustard and pepper. Mix gently to combine.
Serve immediatly or chill in the fridge; top with chives just before serving.
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