Vegan Potato Salad with Rosemary Cream Sauce

Vegan-Potato-Salad.jpg

Whipped up another awesome lunch today and just had to share it with you! It reminds me of the classic comfort food I used to make with mum – only a better, healthier version that's good for you and the planet (sorry Mum!). It's totally filling, almost fully raw, and tasty as heck and it's ready in minutes. You could almost just eat the rosemary cream sauce with a spoon, it's that good. Okay, I did. I polished off the leftover sauce with a spoon. Lucky it's full of nutritious healthy fats – am I right? Ooh! Maybe you could even use it over pasta or roast pumpkin? Gonna try that too! Okay here goes...

Ingredients

4 medium-sized, brushed potatoes, skin on
1 cup red capsicum, diced
2-3 spring onions, sliced
a handful of freshly parsley leaves, roughly chopped
1 cup raw cashews (soaked overnight)
1/3 cup almond milk
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp wholegrain mustard
1 Tbsp fresh rosemary
1/4 tsp each sea salt and black pepper, plus more to taste
3-4 cloves garlic, minced

Method

Wash the potatoes and cut into rough cubes (about 3cm square). Add to a large saucepan and cover with room temperature water. Bring to a boil over high heat. Then reduce to a low boil. Cook for 10-15 minutes or until tender and a knife easily slides in and out. Then drain and set aside to cool slightly.

Drain the cahsews well and add to a blender along with the almond milk, olive oil, lemon juice, mustard, rosemary, salt, pepper and garlic. Blend on high, scraping down sides as needed, until texture is creamy and thick but pourable. Add a little more milk or water if necessary. Taste and adjust flavour as needed. At this time, you can also add some hot sauce for added spice.

Add cooked potatoes to a large mixing bowl along with the diced red capsicum. Pour over the creamy sauce and stir to coat. Garnish with parsley and spring onions, a sprinkle of cracked pepper and a dash of paprika (if you like) and serve immediately.