The Whole Food Plant Based Cooking Show
Vegan Roasted Potato Salad
Calories: 230kcal
Potato salad is one of those recipes that is a good side dish for just about any summertime meal as cookout season rolls around. This plant based vegan potato salad is light and creamy and filled with flavor.
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Ingredients
- 5 russet potatoes or yukon gold, cubed
- 2 stalks celery diced
- 2 carrots diced
- ⅓ red onion diced
- ⅓ cup dill pickles diced
Sauce
- ½ cup cashews
- 1 Tbsp white wine vinegar
- 1 tsp onion powder
- 2 Tbsp raisins
- 1 Tbsp dijon mustard
- 1 tsp Bragg liquid aminos
- ¾ cup water
Instructions
- Preheat oven to 400°F.
- Place potato cubes onto a parchment paper lined cookie sheet.
- Bake potatoes for 30 minutes.
- Add sauce ingredients to blender and blend until smooth.
- Once potatoes have cooled, place into a serving bowl.
- Pour sauce over potatoes and stir gently until all potatoes are coated.
- Keep in the fridge for up to 5 days.
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Nutrition
Calories: 230kcal | Carbohydrates: 42g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 121mg | Potassium: 947mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3421IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 3mg
