Learn how to make this creamy, simple and refreshing Vegan Potato Salad, with homemade Vegan Garlic Alioli. A perfect addition to your Holiday Spread!
Vegan | Gluten-free | Soy-free
I don’t know about where you live, but here in Puerto Rico Potato Salads are a serious thing!!! I don’t remember a single Holiday event that I’ve attended in my life that did’t have potato salad as a side dish or appetizer. But truth be told I was never a fan; I considered the amount of mayo traditionally used in potato salads to be criminal, and it really grosses me out💀
That’s why for this recipe we’re making our own alioli! Making this a light, tasty, and delicious Vegan Potato Salad; perfect to add to the list of appetizers or side dishes for your Holiday’s dinner celebrations. (#stayathome tho!)
Vegan Alioli (two ways)
As I mentioned before, I’ve never been a fan of mayo and I’m still not. Although I don’t mind vegan mayo on things like burgers, I still can’t wrap my head around eating that much mayo in a “salad”. If you’re anything like me regarding my stance on mayo, I have two recipes that can solve that issue! But you have to pick which one suits you best: oil-based alioli or oil-free alioli.
So, my first vegan alioli recipe came out a little bit over a year ago, it’s Vegan Garlic & Herb Alioli and it’s based on avocado oil & aquafaba. The result is a creamy, rich and, most importantly, garlicky alioli that suits perfectly well for this potato salad.
However, today I’m sharing with you my oil-free version of alioli, made with the best nut mother nature has given us: CASHEWS. When softened & then blended with roasted garlic, you can get the most silky smooth & delicious Vegan Alioli without the need for eggs or oil.
Now, choose your fighter and go on to assemble the recipe!
How to:
The preparation is very simple and consists of any type of potatoes you’d like cut in cubes and boiled. When cooked, allow to chill in the fridge until completely cold. Then add some veggies like red onion, scallions & red bell pepper, and then the homemade vegan alioli along with some herbs & spices. Of course, this recipe is completely customizable; you can add other veggies like celery, broccoli and some people even add apples.
For an incredible result, leave potato salad to rest on the fridge over night; the flavors will mend together creating the most delicious and unique flavor.
Notes:
- For an even better elevating flavor, try roasting the garlic before you blend them into the alioli. It honestly takes the recipe to a whole new level.
- The potato salad can be kept in the fridge in an airtight container for about 5 days.
- For best results, allow potato salad to rest in the fridge overnight.
Recipe: Vegan Potato Salad
Ingredients
Vegan Garlic Aioli:
- 2-4 cloves of garlic
- 1 tbsp of lemon juice, or apple cider vinegar
- ⅔ cup raw unsalted cashew nuts, softened
- Optional: 2 tbsp nutritional yeast
- Salt to taste
- ¼ cup water, or plant-based milk (+ more if needed)
Other Ingredients:
- 1 lb of potatoes, I used Yukon Gold
- ½ cup of chopped red onion
- ½ cup chopped red bell pepper
- ¼ cup of chopped scallions
- 1 handful of chopped parsley
- Salt & pepper to taste
Procedure
Vegan Garlic Aioli:
- Allow cashews to soak in warm water overnight, or at least 3-4 hours.
- Then strain and add them to a blender or bullet blender, together with the rest of the ingredients. Blend until completely smooth. Add more water if desired for consistency.
- Keep it in the fridge in an airtight container for about 4 days.
Potato Salad
- Wash and chop the potatoes into cubes. Then boil for about 20 minutes or tender. When ready, starin and allow to completely cool down before mixing with the other ingredients.
- When the potatoes are cold, add them to a big bowl along with the rest of the ingredients, and mix until well integrated.
- Serve as a side to your favorite dish, and ENJOY!
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