Creamy Cashew Potato Salad

cover of the KIWI Fall 2022 issue

Ingredients


Makes servings

1 CUP RAW CASHEWS

1 CUP WATER

3 TABLESPOONS LEMON JUICE

1 TABLESPOON OLIVE OIL

1 TABLESPOON WHITE VINEGAR

1 TABLESPOON YELLOW MISO PASTE

1 TEASPOON DIJON MUSTARD

1/4 TEASPOON SALT, PLUS MORE TO TASTE

1 CLOVE GARLIC

3 POUNDS SMALL RED POTATOES, HALVED

1/2 CUP FRESH DILL, CHOPPED

Traditional potato salad is made with mayonnaise (and lots of it), but this vegan version gets its creaminess from a cashew-based dressing. If your potatoes are large, you can cut them into quarters instead of halves.

This recipe is featured in KIWI’s cookbook, Allergy-Friendly Food for Families.

Directions

1. Place the cashews in a medium bowl with enough water to cover completely. Allow to soak 1 1/2 to 2 hours, then drain.

2. Bring a large pot of salted water to a boil.

3. In a blender, add the soaked cashews, water, lemon juice, olive oil, vinegar, miso paste, mustard, salt, and garlic. Blend until completely smooth.

4. Add the potatoes to the boiling water and cook, 7 to 10 minutes, or until fork-tender. Drain.

5. Place the potatoes in a large bowl. Add the cashew dressing and dill, and toss to combine. Season to taste. Refrigerate for at least 1 hour, tossing once more just before serving.

Per Serving:


Calories: 191

Carbohydrates: 24 g

Fat: 8 g

Protein: 7 g

Fiber: 3 g

Active Time:

Total Time:

3 hours mostly unattended