Vegan PotatNO Salad: Cauliflower & Cashew Cream
No, I’m not a traitor. Yes, potatoes are my favorite food. This recipe came about because I ran out of potatoes in my kitchen (standard). The result of this? A vegan, GF, & low-carb “potato” salad. That aside, add potatoes to this dish if you got ’em!
As we near into spring & summer, this recipe is a great dish to bring to any backyard cookout. It stores well in the fridge and you can add chicken or tofu for some extra protein without compromising the flavor.
While a simple recipe, add water sparingly to the sauce to prevent it from becoming too thin. I start out small then add as needed until I reach the desired consistency.
Vegan PotatNO Salad: Cauliflower & Cashew
Serves 4
Salad
- 1 head of cauliflower, chopped into small florets
- 1 red onion, diced
- 4 stalks of celery, rinsed & diced
- 3 green onions, diced
- 1 cup fresh dill, chopped
- 2 tbsp garlic powder
- 1 tbsp paprika
- salt and pepper to taste
- 2 tbsp Trader Joe’s everything but the bagel sesame salt
Cashew Sauce
- 1 cup unsalted cashews
- 2 tbsp apple cider vinegar
- 2 lemons, juiced
- 2 tbsp water (add more if needed as you blend)
- 2 tbsp dijon mustard
- 4 garlic cloves, peeled
- salt and pepper to taste
Method
- In a large sauce pan or pot, add about 1 inch of water over medium/high heat. Bring to a boil then add in the cauliflower florets. Lower to a simmer, cover and let steam for 5-10 minutes.
- While cauliflower is steaming, add all cashew sauce ingredients to a blender. Blend until smooth. Add water as needed until you reach a creamy consistency.
- Remove cauliflower from pan and pour into a large mixing bowl. Add the rest of the salad ingredients from onion down to the everything seasoning. Add in the cashew cream sauce and stir to evenly coat the salad.
- Place bowl in fridge for 30minutes before serving. Remove when ready, add more fresh dill, salt, and pepper. Ready to serve!
