MiSOgood Creamy Vegan Potato Salad
1/2 Medium Red Onion, Finely Diced
1/4 Cup Pickle Relish or 1 Medium Dill Pickle, Finely Diced
1/4 Cup Fresh Parsley, Minced
Miso Mayo Dressing:
1 Cup Raw Cashews, Soaked Overnight and Drained
1/4 Cup MiSOgood Soy-Free Miso
2 Tablespoons Lemon Juice
2 Tablespoons Light Agave Nectar
1 Teaspoon Finely Grated Fresh Ginger
1/2 Teaspoon Crushed Red Pepper Flakes
Place the potatoes in large pot and add water to cover. Set over medium heat and bring to a boil. Reduce to medium-low and simmer gently for 15 - 20 minutes, or until fork tender.
Meanwhile, prepare the dressing by placing the soaked cashews in your blender along with the miso, lemon juice, agave, ginger, and red pepper flakes. Blend on high speed, pausing to scrape down the sides of the canister as needed to incorporate all the ingredients, until completely smooth. It could take as long as 5 - 8 minutes, so be patient to achieve the creamiest texture. You may need to add a tablespoon or two of water for the best consistency.
Once the potatoes are fully cooked, thoroughly drain and rinse them in ice-cold water. Add them to a large bowl along with the celery, onion, and pickle. Toss to combine.
Pour the miso dressing all over the vegetables, folding gently with a wide spatula to incorporate. Top with fresh parsley. If you have the time, refrigerate at least 30 minutes before serving to allow the flavor to fully meld.
Makes 6 - 8 Servings
Notes:
To make this recipe sugar-free, add a few drops of liquid stevia instead of agave, to taste.
Simplify the recipe and make it nut-free by using 1 1/4 cups of prepared vegan mayonnaise instead of cashews.
1/4 Cup Pickle Relish or 1 Medium Dill Pickle, Finely Diced
1/4 Cup Fresh Parsley, Minced
Miso Mayo Dressing:
1 Cup Raw Cashews, Soaked Overnight and Drained
1/4 Cup MiSOgood Soy-Free Miso
2 Tablespoons Lemon Juice
2 Tablespoons Light Agave Nectar
1 Teaspoon Finely Grated Fresh Ginger
1/2 Teaspoon Crushed Red Pepper Flakes
Place the potatoes in large pot and add water to cover. Set over medium heat and bring to a boil. Reduce to medium-low and simmer gently for 15 - 20 minutes, or until fork tender.
Meanwhile, prepare the dressing by placing the soaked cashews in your blender along with the miso, lemon juice, agave, ginger, and red pepper flakes. Blend on high speed, pausing to scrape down the sides of the canister as needed to incorporate all the ingredients, until completely smooth. It could take as long as 5 - 8 minutes, so be patient to achieve the creamiest texture. You may need to add a tablespoon or two of water for the best consistency.
Once the potatoes are fully cooked, thoroughly drain and rinse them in ice-cold water. Add them to a large bowl along with the celery, onion, and pickle. Toss to combine.
Pour the miso dressing all over the vegetables, folding gently with a wide spatula to incorporate. Top with fresh parsley. If you have the time, refrigerate at least 30 minutes before serving to allow the flavor to fully meld.
Makes 6 - 8 Servings
Notes:
To make this recipe sugar-free, add a few drops of liquid stevia instead of agave, to taste.
Simplify the recipe and make it nut-free by using 1 1/4 cups of prepared vegan mayonnaise instead of cashews.