Whole Food, Plant-Based Recipe Creamy Sweet Potato Salad

Recipe courtesy of Chef Cara Santamaria, PPMNY Culinary Educator

This potato salad is a perfect addition to any party or holiday gathering. It’s so creamy, you won’t believe it’s plant-based!

Ingredients

  • 2 medium sweet potatoes, skins removed and cubed

  • 1 small yellow potato, skin removed and cubed
  • ¾ cup almond milk
  • 1 + ½ cup cashews, soaked and drained
  • 3 T lemon juice
  • 2 tsp garlic powder
  • ½ cup fresh parsley, roughly chopped
  • ½ cup fresh dill, roughly chopped
  • ¼ cup fresh scallions, sliced
  • Salt + pepper to taste
  • ½ cup dried cranberries (optional)

Instructions

1. In a large pot of boiling water, cook sweet potatoes and yellow potato until fork tender (8-12 minutes, depending on size). Strain and set aside to cool.
2. In a blender, add almond milk, cashews, lemon juice, garlic powder, salt and pepper. Blend to creamy consistency.
3. In a large bowl, mix together cooled potatoes, blended cashew cream, parsley, dill, scallions, and optional cranberries.
4. Garnish with extra parsley and dill. Refrigerate until serving.