Whole Food Plant Based : Vegan : Dairy Free : Omni Approved : Oil Free
Makes 8 Cups
7 Cups Yellow or Red Potatoes chopped with skin on
1/3 Cup Soaked Raw Cashews (Optional - you could sub with cooked white beans)
2 TBSP Mustard
2 TBSP Apple Cider Vinegar
1-2 Clove Garlic
1 Cup Almond, Soy or Cashew Milk
1 TSP Sea Salt (optional)
3-4 TBSP Chopped Fresh Dill
1/4 Cup Diced Sweet or Red Onion
1/3 Cup Diced Celery
1 TBSP Black Salt (optional - though this is the secret egg like ingredient)
1/2 Cup Chopped Green Onion
Bring a large pot of water to boil. Reduce to medium heat and gently boil potatoes for 8-10 minutes until fork can gently pierce. Potatoes continue to cook once removing from the water so it is better to remove them from the water slightly under cooked, rather than over cooked. Drain and allow to cool.
In a High Speed Blender mix the cashews, mustard, vinegar, garlic, milk and sea salt. Mix until creamy smooth.
In a bowl combine your sauce, potatoes, dill & sweet/red onion. Finally mix in the green onions, celery and black salt. Chill and serve.