Recipe: Vge Cafe Creamy Potato Salad

YIELDS: 7 servings


  • 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


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 July 2015.

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