How to make:
Vegan Bacon Ranch Potato Salad
This Vegan Potato Salad is made with creamy dairy-free ranch and vegan bacon. It makes for the perfect side dish for any cookout or picnic.
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Author:
Yield:
8 1x
Ingredients
- 6 cups red potatoes, chopped into 1/2-inch cubes (about 8 medium potatoes)
- 1/2 cup raw cashews, soaked overnight
- 1/2 cup Silk Unsweetened Almondmilk, plus more if needed
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice (about 1/2 lemon)
- 2 tablespoons dried chives
- 1 tablespoon dried dill
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced (about 1 teaspoon)
- Sliced green onions, for garnish
- Coconut bacon, for garnish*
Instructions
- In a large pot, add enough water to cover potatoes. Bring to a boil; add potatoes. Cook for 10-15 minutes, until potatoes are fork tender. Drain and return potatoes to pot.
- Drain cashews.
- In a food processor or blender, add cashews, Silk Unsweetened Almondmilk, nutritional yeast, lemon juice, chives, dill, vinegar, and garlic. Blend until smooth, adding more liquid if needed.
- Pour ranch dressing over potatoes; mix until potatoes are evenly coated.
- Garnish with green onions, nutritional yeast, dill, chives, and coconut bacon.
Notes
*I used this homemade coconut bacon recipe.
Find it online: https://www.emilieeats.com/vegan-bacon-ranch-potato-salad/