If you love potatoes and you love the smoky hot flavor of chipotle peppers, this one's for you! Potato salad is a great dish to know for picnics, potlucks or cookouts, or a grab and go for your week. This recipe is gluten, dairy and oil free, using blended cashews for the dressing. Cashews are a great staple of vegan life. They easily blend after only a short soak and are relatively bland, serving as a creamy base for a variety of spices and condiments making delicious vegan dressings and sauces.
Prep time: 45 minutes
Yield: 4 servings
Ingredients
½ cup raw cashews
6-7 medium Yukon Gold potatoes (approximately 24 oz), ¼" - ½" dice
fresh juice of 3 limes
1 tsp ground cumin
1 tsp onion powder
½ tsp coconut sugar
3 chipotle peppers (canned)
2 tsp salt
1 cup water
½ cup roughly chopped cilantro
Yield: 4 servings
Ingredients
½ cup raw cashews
6-7 medium Yukon Gold potatoes (approximately 24 oz), ¼" - ½" dice
fresh juice of 3 limes
1 tsp ground cumin
1 tsp onion powder
½ tsp coconut sugar
3 chipotle peppers (canned)
2 tsp salt
1 cup water
½ cup roughly chopped cilantro
Instructions
- Soak cashews in cool water for at least ½ hour.
- Boil the potatoes until soft & set aside to cool.
- Blend the soaked cashews with the lime juice, ground cumin, onion powder, coconut sugar, chipotle peppers, salt and water until the consistency is creamy and smooth.
- Place the cooled potatoes in a bowl and poor the mixture over them, until the potatoes are smothered.
- Mix in the cilantro.
- Serve at room temperature or chilled.
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