This Vegan Potato Salad is seriously creamy, thanks to an easy homemade cashew “mayo.” I pair it here with my favorite plant-based burger. Thank you Beyond Meat for sponsoring this post. Try The Beyond Burger today! The Future of Protein. Made from Plants.

Last month I walked you through all of my best tips for throwing the most epic vegetarian BBQ, ever.

Which inspired me to try to create this vegan potato salad.

Sure, you can make vegan potato salad pretty easily by tossing together some potatoes with store-bought vegan mayo. But I decided to be really extra about this salad and make my own cashew mayonnaise.

And cashew mayo is actually delicious. Who knew? Well, I suppose vegans did.

This summer, my husband and I have made it a point to eat a ton more veggies. Summer is always the easiest time to do this, in my opinion. There’s local, in-season produce for the picking at farmers markets nearly everyday throughout town. Not to mention my own humble little organic garden in my backyard. Which, I must say (and brag a bit…), is growing the most delicious Early Girl tomatoes in the world right now. #SoProud.

But I digress.

In my fervent (and successful) effort to eat more plants, I have also been experimenting with lots of vegan recipes. I’m not vegan (or even vegetarian), but many of the vegan recipes on this blog are very popular (like our Vegan Italian Stuffed Peppers). I love creating vegan recipes that taste just as good as their meaty counterparts for my carnivorous family.

And since I’ve been eating more plants, I’m going to rave a bit about The Beyond Burger.

This burger does not make me miss meat. At all. It is juicy, hearty, and so flavorful. It is all the things a great burger should be, but completely plant-based.

I am certain that there’s no reason for me to eat a regular burger again. I’ve been making these at our backyard BBQs all summer long and I’m obsessed. This plant-based burger actually has more protein than a beef burger by weight at 20g of protein per patty. It is also made with non-GMO ingredients and contains no soy or gluten.

I am so happy the days of cardboard-comparable vegetarian burgers are long gone!

Click on the tag in the above image to download a coupon valid for $1 off The Beyond Burger!

Now that you have the perfect plant-based burger, let’s make a tasty side.

A vegan potato salad, you say?

Oh, man. My thoughts exactly.

I’m a big fan of cashew-based sauces. They’re flavorful and ultra-creamy without containing dairy.

While it can sound intimidating to make a cashew mayo, I promise it’s not. It’s basically: 1. Soak raw cashews. 2. Blend all of the ingredients together.

The hardest part is waiting for the cashews while they’re soaking. Honestly, this mayo is mostly hands-off—your blender (and the water) are doing the work for you.

This vegan potato is colorful, thanks to rainbow potatoes and lots of fresh veggies, which also provide pleasant crunch.

Whip up this vegan potato salad and bring it to your next BBQ or end-of-summer party!

What is your favorite plant-based side dish? Let us know in the comments below! Make sure to check out The Beyond Burger for a seriously tasty plant-based burger!

Vegan Potato Salad (with Cashew “Mayo”)

★★★★★ 5 from 4 reviews

Author: Tiffany
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 minutes
Yield: 8 servings 1x

Print Recipe

Description

This Vegan Potato Salad is seriously creamy, thanks to an easy homemade cashew “mayo.”

Ingredients

Scale

For the Cashew Mayo:

1 cup raw cashews (about 5 ounces)
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
2 teaspoons apple cider vinegar
1/4 cup water (more as needed)
Sea salt and pepper, to taste

For the Potato Salad:

2 pounds small potatoes (I like a mix of red, yellow, and purple)
2 celery sticks, diced
1 medium shallot, finely diced
1 bell pepper, diced
1/2 cup thinly sliced radish
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 bunch basil, finely chopped
Sea salt and pepper, to taste

Instructions

Soak the raw cashews in water (enough to completely cover them) for at least 2 hours.
Boil potatoes in salted water until fork-tender. Drain. Let cool until cool enough to handle.
Drain the cashews. Place the cashews, garlic, lemon juice, lemon zest, Dijon, olive oil, apple cider vinegar, and water in a blender. Add sea salt and pepper. Blend the mixture at high-speed until smooth and creamy. Add more water, if needed, to thin. The mixture should be the consistency of mayonnaise. Taste the mixture and adjust the seasoning (adding more salt, lemon, vinegar, etc. to your preference).
Quarter the small potatoes and place in a large bowl while still slightly warm with the chopped celery, shallot, bell pepper, radish, dill, parsley, and basil. Mix with the cashew mayo. Season with sea salt and pepper, if needed.
This salad can be served at room temperature (right away), or chilled.