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Creamy Vegan Potato Salad with Cashew Mayo

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A creamy, plant-based potato salad made with a homemade cashew mayo that is rich, velvety, and perfect for vegan and gluten-free diets. This easy 5-ingredient recipe is quick to prepare and loved by everyone.

Ingredients

Scale
  • 1.5 pounds baby Yukon gold or red potatoes, scrubbed and halved
  • 2 stalks celery, finely diced
  • 2 green onions, thinly sliced
  • 2 tablespoons fresh dill, chopped (optional)
  • 1 cup raw cashews, soaked in hot water for at least 2 hours or overnight
  • 1/4 cup water (adjust for desired consistency)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Drain the soaked cashews and rinse well. Place them in your blender with 1/4 cup water, lemon juice, apple cider vinegar, Dijon mustard, salt, and garlic powder. Blend on high until completely smooth and creamy, scraping down the sides as needed (about 2-3 minutes). Add more water if needed to reach a spreadable consistency.
  2. Place the halved potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 12-15 minutes. Drain and let cool slightly.
  3. While potatoes cook, dice the celery finely, slice the green onions, and chop the dill.
  4. In a large bowl, gently toss the warm potatoes with the celery, green onions, and dill. Pour the cashew mayo over and fold everything together carefully to avoid breaking the potatoes. Taste and adjust seasoning with salt or lemon juice if needed.
  5. Refrigerate the potato salad for at least 30 minutes before serving to let flavors meld and the salad firm up slightly. Stir lightly before serving and garnish with extra dill if desired.

Notes

Soak cashews overnight for best creaminess; hot water soaking for 2 hours is a quicker alternative. Use Yukon gold or red potatoes to keep chunks firm. Blend cashew mayo thoroughly for a silky texture. Fold salad gently to avoid mushy potatoes. Cashew mayo can be made up to 3 days ahead and refrigerated. For nut allergies, substitute cashew mayo with mashed avocado and lemon juice.

Nutrition

Keywords: vegan potato salad, cashew mayo, creamy potato salad, plant-based salad, gluten-free potato salad, easy potato salad, dairy-free, vegan mayo

Find it online: https://ariaappetite.com/creamy-vegan-potato-salad-with-cashew-mayo-easy-5-ingredient-recipe-everyone-will-love/