Plant-Based Creamy Red Potato Salad is the perfect summertime recipe for your next BBQ, cookout, potluck, or your day out in the park. This recipe is gluten-free, eggless, and dairy-free!
Place cashews into a bowl or container and fill with enough water to cover. Cover with a lid and soak overnight, or 8+ hours. Alternatively, boil the cashews for 15 minutes.
Drain water from cashews and rinse. Pour cashews into a blender and add the broth, garlic powder,smoked paprika, dijon mustard, and lemon juice. Blend at high speed for a few minutes until smooth. Set aside.
Potato Salad
Place potatoes into a pot or saucepan and pour enough cold water to cover by one inch. Add 1 tablespoon of salt and bring to a boil. Once at a boil, reduce to medium and simmer until fork-tender, about 15-20 minutes.
Drain potatoes and transfer to a flat surface or baking sheet to cool down to room temperature, about 30 minutes.
Transfer potatoes to a large mixing bowl. Combine potatoes with the cashew “mayo”, red onion, bell pepper, and add salt and pepper to taste. Serve right away at room temperature or chilled.
Notes
If you prefer to, you can use vegan mayo instead. However, to keep it plant-based and to have control over the flavor, go for the cashew "mayo" and adjust to your liking.
If you're unable to find red potatoes, gold potatoes work. Russet potatoes can be used, too.
Although this can be served at room temperature, it's delicious when chilled. This will allow the ingredients and flavors to mingle with each other.
Feel free to peel the potatoes. I kept their peels intact to avoid food waste, add some texture, and keep the fiber.