It all started with this text:
To give you some context, my mom and I were planning a Memorial Day BBQ and somewhere we went astray…rest assured, there was no nakedness to be found at dinner (although Miss Rae would much prefer running around only in her underwear-we’re working on this).
However, the text did give me some inspiration for veganizing potato salad, which is kind of like veganizing an omelette…how do you do that?
To let you into my brain just a little more, I come from a world where potato salad is eaten exclusively with baked beans and they must, I repeat, must be touching.
Kinda like this. Also, yes, I like ketchup.
So, back to the potato salad. After a little brainstorming session with mom, we decided that you could probably use crumbles of firm tofu in place of the boiled egg and then my next assumption was that vegenaise should replace the mayo.
But apparently, not everyone
mom likes vegenaise mom. It’s true mom.
Mom: “You make so many other good dressing alternatives. I’ll bet you can think of something.”
In truth, I ended up using half vegenaise, half cashew/lemon/dill creation, but only because the potatoes really absorbed the dressing and I needed a little more moisture.
This flavor combo was spot on. I absolutely loved the tangy lemon in the dressing and while neither brother nor dad raved, they did clean their plates without a mention of “eww…is this vegan?”
As you can see, this was a very appropriate event, with no nakedness and awesome potato salad – as all family BBQ’s should be.
Very Vegan Potato Salad
6 potatoes, peeled, boiled until soft, diced
8 oz. extra firm tofu, pressed, crumbled
1/2 cup chopped dill pickles
1 tsp garlic salt
1 tsp granulated onion
1 tsp seasoning salt
1 cup raw cashew pieces, soaked in water 4 hours
5 TBS water
2 tsp mustard
1 TBS lemon juice
1/2 tsp dill
1/2 tsp red wine vinegar
1/2 tsp salt
Optional: 1/2-1 cup vegenaise
For the dressing, blend all ingredients together in a high speed blender until super smooth. Add more water if necessary.
Combine potatoes, tofu, pickles and seasonings in a large bowl. Add cashew dressing and mix thoroughly. Refrigerate until just ready to serve. Add optional vegenaise if desired.