When I was a kid, I never really enjoyed eating potato salad. The thought of eating mayonnaise with raw eggs just freaked my out (anyone with me?). Although I quite liked the taste of potato salad, I couldn't really get those concerns out of my head.
Making Vegan Mayo From Scratch
When I went vegan and started experimenting with different ingredients more and more, I decided to give it another try. And as it turns out, it is so much easier to make a vegan mayo from scratch than I thought before. And the vegan potato salad tastes just like I remembered it.
This recipe has become one of my go to recipes when I'm having friends and family over or if I need to prepare something in advance. When I made a vegan buffet (check out the post here) for my birthday, the potato salad was gone first. My family doesn't follow a vegan diet but they loved the potato salad - even my sister who is usually quite a picky eater.
What I love about this vegan mayonnaise recipe is that it doesn't make you feel bloated, too full to move or like you can't eat any more food at all. It's much lighter than the conventional mayonnaise you get in the supermarket. Plus, it is so easy to make and while I've written down measurements, you can totally wing it. Just soak whatever nuts you like (cashews, almonds, hazelnuts as long as you remove the skin), blend them with enough water so it becomes smooth and then add any neutral tasting oil to make the mayo.
You can store the mayo in the fridge for up to a week (another great side effect of not using any raw eggs). It's also great on sandwiches, wraps or as a dressing for a noodle salad. I would love to see your creations, so don't forget to tag me on instagram (@sarahsveganguide ).
Vegan Potato Salad with Homemade Vegan Mayo
– 200g cashews
– juice of 1 lemon
– 10 tbsp sunflower oil
– 500g potatoes
– 3 spring onions
– salt, pepper
- Bring some water to a boil and pour over the cashews. Let them soak for ~20 minutes.
- Add the cashews to a blender and add water so that the cashews are covered. Add lemon juice.
- Blend until smooth. Scrape down the sides of the blender if the mixtures gets stuck to make sure everything is blended evenly.
- Add the sunflower oil one tablespoon at a time, giving the mayo a good, long mix in between. This is important to make sure all the ingredients are well combined. Add sunflower oil until the mayo reaches your desired consistency and blend for another 2-3 minutes. Then, add salt to taste.
- Wash the potatoes and cut them in little cubes. Cook the potatoes until you can pierce them with a fork but they are not mushy yet. Then drain the potatoes and rinse with cold water to prevent them from cooking further.
- Cut the spring onions into rings and mix with the potato cubes and vegan mayonnaise. Add salt and pepper to taste.
- This vegan potato salad is best served cold so pop it in the fridge for a couple of hours.
This vegan potato salad will keep in the fridge for a couple of days.
Alternatively, you can also use almonds to make the vegan mayonnaise. Just make sure to remove the skins so that the mayo doesn’t turn brown. You can do that by first soaking and then gently squeezing the almonds to remove the skin.
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