Creamy Vegan Cucumber Potato Salad Food

CREAMY VEGAN CUCUMBER SALAD (GERMAN-INSPIRED)

Steps:

• In a medium mixing bowl, add all ingredients except for the dill and cucumber (so onion, garlic, coconut yogurt, salt, pepper, lemon juice, apple cider vinegar, mustard, and maple syrup). Mix the dressing until smooth. NOTE: For less intense onion/garlic flavor, you can soak the onion and garlic in boiling water for 5 minutes, then strain well and add to the mixing bowl.
• Add the dill and sliced cucumber and mix again until cucumber is well coated with dressing.
• Taste and adjust as needed, adding lemon juice or apple cider vinegar for acidity, maple syrup to balance the acidity, dill for herby flavor, or more cucumber for a less saucy dressing.
• Best when fresh. If preparing in advance, store dressing and cucumber separately in the refrigerator for up to 2-3 days. Not freezer friendly.

CREAMY VEGAN CUCUMBER POTATO SALAD

Steps:

• Blend the tofu, garlic, salt, lemon, olive oil and rosemary together until smooth and fluffy.
• Place the baby potatoes, cucumber and onion in a large bowl. Toss until evenly combined. Spoon on the tofu mixture and gently combine into the salad, careful not to separate the cooked potatoes. Chill until ready to serve.

CREAMY VEGAN POTATO SALAD

Steps:

• Put the potatoes in a large saucepan and cover with cold water; season with 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss to coat well. Let cool slightly, about 10 minutes.
• Meanwhile, whisk the vegan mayonnaise, vegan sour cream, cornichon brine, vegan mustard and several grinds of black pepper in a small bowl until smooth and combined. Stir in the parsley, cornichons, celery and scallions to combine.
• Pour the creamy dressing over the potatoes and gently toss with a rubber spatula to combine. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until chilled through, at least 2 hours and up to overnight.
• Sprinkle with paprika before serving.

CREAMY VEGAN POTATO SALAD RECIPE

Steps:

• Place the potatoes in a large pot and cover them with cold filtered water.
• Add 2 Tbsp of Celtic sea salt to the water and bring to the boil.
• Simmer for about 10 minutes or until just done.
• Rinse them with cold water and drain thoroughly.
• Transfer the potatoes to a mixing bowl and combine with all of the chopped vegetables (except the parsley).
• To Make Dressing:.
• Put the cashews and cauliflower in a food processor, and add the water until combined well.
• Slowly add the oil in one steady stream, and process until thick and creamy.
• Place the rest of the ingredients into the blender to taste, and process until smooth.
• Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
• **Please note - you will need a high speed blender such as a VitaMix.
• or BlendTec, in order to achieve a really creamy consistency.
• Pour the dressing over the vegetables and mix thoroughly.
• Stir through the parsley, and then season with Celtic sea salt and black pepper to taste.
• Chill or serve at room temperature. YUM!

VEGAN CREAMY CUCUMBER SALAD

Steps:

• Mix mayo, sour cream, and spices in a large bowl.
• Add cucumbers and onions and toss to coat.
• Place covered in the fridge for 3-4 hours for the flavors to develop.