YIELDS: 7 servings

INGREDIENTS:

• 4 lb potatoes of your choice
• 1 cup cashew cream*
• 2 tsp salt
• ¼ cup Dijon mustard
• 1 cup vegan mayo
• ½ lb onion, diced finely
• ¼ bunch parsley (about 6 sprigs), chopped

*Cashew Cream – Blend until very smooth:

• ½ cup water
• ½ cup cashew
• 2 cloves garlic

PREPARATION:

Cut potatoes in 4 lengthwise, then in ¼” slices. Steam or boil them until tender, about 15 minutes. Add all items to a large bowl and fold gently until very well mixed.

Recipe submitted by Vgë Café, in Bryn Mawr. Connect at 610-527-3091 or VgeCafe.com. July 2015.

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