All recipes / Vegan Potato Salad
Vegan Potato Salad

This easy potato salad is tossed with a lemon-y cashew mayo and loads of herbs for the perfect side dish or prep-ahead meal for late summer barbecues.

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
A bowl of potato salad sits in the center of the image, with Califia Farms Unsweetened Almondmilk behind.

For the potato salad:

24 ounces baby potatoes, cut in half 

Chopped herbs of choice, we like dill and chives (reserve a few for garnish!)

½ red onion, thinly sliced 


For the lemon cashew mayo:

1 cup unsalted cashews 

½ cup Califia Farms Unsweetened Almondmilk 

1 lemon, juiced

2 fresh garlic cloves 

Salt and pepper, to taste

Soak cashews (either overnight or for one hour) in Califia Farms Unsweetened Almondmilk.
Boil potatoes with salt until fork tender, usually about 7-10 minutes depending on size. Drain and cool, placing in a bowl until ready to assemble.
In a blender, add soaked cashews and almond milk, lemon juice, fresh garlic, and adjust with salt and pepper. Blend until super smooth, it should be a thick consistency reminiscent of a mayo. Set aside.
Assemble the potato salad in the bowl set aside with potatoes. Toss in chopped herbs of choice, thinly sliced red onion and cashew mayo. Toss to combine and adjust with salt, pepper and lemon juice as needed.
Serve and garnish with reserved chopped herbs and fresh pepper. Enjoy!
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