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Rachel White

Creamy Cashew Vegan Potato Salad

Creamy Cashew Vegan Potato Salad uses a silky blended cashew dressing tossed with tender potatoes and crisp vegetables. It is rich, fresh, and perfect for lunches, picnics, or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Lunch, Side
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb yellow potatoes cubed
  • 1 2 cup celery diced
  • 1 4 cup red onion minced
Cashew Dressing
  • 1 cup raw cashews soaked and drained
  • 1 2 cup water for blending
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper
  • 2 tbsp fresh dill chopped

Equipment

  • Mixing Bowl
  • Pot
  • Blender
  • Knife
  • Colander
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Boil potatoes in salted water until fork tender yet still firm enough to hold shape. Drain well.
  2. Blend cashews, water, lemon juice, mustard, salt, and pepper until completely smooth and creamy.
  3. Cool potatoes until warm. Add them to a bowl with celery and onion.
  4. Pour cashew dressing over potatoes. Fold gently until every piece looks glossy and coated.
  5. Stir in dill. Chill at least 1 hour before serving for best texture.

Notes

For softer texture, dress warm potatoes; for firmer bites, cool first. Freezing is not recommended because potatoes become grainy and dressing may separate. Fold gently during assembly to keep chunks intact. Customize with garlic, pickles, chives, or paprika. Store refrigerated up to 4 days.