My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Side Dishes

Cashew Queso

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Queso is a beloved dip known for its creamy texture and rich, cheesy flavor, often enjoyed with tortilla chips, tacos, and other Tex-Mex favorites. But for those who follow a plant-based lifestyle, finding a delicious, dairy-free alternative can be a challenge. Enter cashew queso—an irresistibly creamy, completely plant-based alternative that delivers all the indulgence of traditional queso without any dairy.

What Is Cashew Queso?

Cashew queso is a dairy-free, cheese-like dip made from blended cashews, seasonings, and other plant-based ingredients. It mimics the rich, smooth texture and tangy, savory flavor of traditional queso, making it a versatile and satisfying alternative. Unlike store-bought vegan cheese products, which often contain processed ingredients, it is typically made with whole-food components, making it a healthier and more natural option.

How to Enjoy Cashew Queso

As a Dip

The classic way to enjoy cashew queso is as a dip for tortilla chips, crackers, or raw veggies like carrots, celery, and bell peppers. Its creamy texture and bold flavor make it an instant crowd-pleaser at gatherings or movie nights.

Drizzled Over Tacos & Burritos

Take your tacos and burritos to the next level by drizzling cashew queso over the top. It adds a rich, cheesy element that pairs perfectly with plant-based fillings like black beans, lentils, roasted vegetables, and avocado.

Poured Over Nachos

Upgrade your nachos by smothering them in warm cashew queso. Layer tortilla chips with beans, salsa, jalapeños, and guacamole for a fully loaded, dairy-free snack or meal.

Mixed into Pasta

Cashew queso can double as a creamy pasta sauce! Simply mix it with cooked pasta for a quick and delicious plant-based mac and cheese alternative.

As a Topping for Roasted Vegetables

Drizzle cashew queso over roasted broccoli, cauliflower, or Brussels sprouts to add a burst of flavor and a creamy texture to your veggies.

Spread on Sandwiches & Burgers

Use cashew queso as a spread for plant-based sandwiches, wraps, or veggie burgers for an extra layer of savory goodness.

Customizing Your Cashew Queso

One of the best things about cashew queso is how easily it can be customized to suit your taste preferences. Here are a few ways to change it up:

Adjust the Spice Level

If you love heat, add diced jalapeños, cayenne pepper, or chipotle powder for a spicy kick. Prefer a milder version? Stick with smoked paprika and a pinch of black pepper.

Make It Smokier

For a deeper, smoky flavor, add a little liquid smoke or extra smoked paprika.

Boost the Umami

A splash of tamari, soy sauce, or miso paste can enhance the umami flavor, making the queso even more savory and rich.

Add a Veggie Base

Blend in cooked butternut squash, sweet potatoes, or roasted red peppers for an extra layer of flavor and nutrients.

Thicken or Thin It Out

For a thicker queso, reduce the liquid and blend until creamy. If you prefer a thinner consistency for drizzling, add a little extra plant-based milk or water until you reach the desired texture.

How to Make Cashew Queso

Ingredients

  • 1 cup Cashews (150 grams)
  • Nutritional Yeast ½ cup (42 grams)
  • 1/2 cup Vegetable broth (260 grams)
  • 2 Tbsp Hot Sauce (I used Chollulas)
  • ½ teaspoon Cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon of salt

Instructions

Step 1 – Soak Cashews

Boil water and pour over the cashews until completely covered. Let soak for 15-20 minutes.

Step 2 – Process

Once your cashews have soaked, drain out the water and pour your cashews into a food processor.

Step 3 – Add Remaining Ingredients

Add the rest of your ingredients to your food processor.

Step 4 – Blend

Blend on high until completely smooth.

Step 5 – Serve

Serve immediately with chips. You can top the dip with more hot sauce, chili peppers, or salsa.

Storing and Reheating

Cashew queso stores well, making it a great option for meal prep. Here’s how to keep it fresh:

  • Refrigeration – Store in an airtight container in the fridge for up to a week.
  • Freezing – For longer storage, freeze in small portions and thaw as needed.
  • Reheating – Warm gently on the stovetop or in the microwave, adding a splash of water or plant-based milk to maintain a smooth consistency.

More Plant Based Dips

If you like this recipe, you’ll love these plant based dips too:

Cashew Queso

Cashew Queso

Creamy, flavorful, and completely dairy-free, cashew queso is the perfect plant-based dip! Enjoy this rich, cheesy alternative with chips, veggies, or tacos.

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 1 cup Cashews (150 grams)
  • Nutritional Yeast ½ cup (42 grams)
  • 1/2 cup Vegetable broth (260 grams)
  • 2 Tbsp Hot Sauce (I used Chollulas)
  • ½ teaspoon Cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon of salt

Instructions

  1. Boil water and pour over the cashews until completely covered. Let soak for 15-20 minutes.
  2. Once your cashews have soaked, drain out the water and pour your cashews into a food processor.
  3. Add the rest of your ingredients to your food processor.
  4. Blend on high until completely smooth.
  5. Serve immediately with chips. You can top the dip with more hot sauce, chili peppers, or salsa.

Notes

Store in the fridge in an air-tight container.

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© Holly Yzquierdo

Balsamic Marinated Mushrooms

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Mushrooms are a staple in many plant-based kitchens, loved for their versatility, hearty texture, and ability to soak up flavors like a sponge. Whether you’re making stir-fries, pasta dishes, tacos, or grilled skewers, a well-crafted marinade can take your mushrooms to the next level. In this guide, we’ll explore the benefits of marinating mushrooms, how different ingredients influence their flavor, and creative ways to incorporate balsamic marinated mushrooms into your meals.

Why Marinate Mushrooms?

Unlike other vegetables, mushrooms have a porous structure, which allows them to absorb marinades effectively. This unique characteristic makes them ideal for soaking up a rich blend of seasonings and spices, enhancing their taste and texture. Here are some key reasons to marinate mushrooms:

Enhances Flavor Depth

Mushrooms naturally have an earthy, umami taste. A good marinade can amplify these flavors, creating a savory, smoky, tangy, or slightly sweet profile depending on your ingredient choices.

Improves Texture

Marinating can slightly soften mushrooms, making them even more enjoyable to eat. This is particularly useful when preparing firmer varieties like Portobello or cremini mushrooms.

Creates Versatility in Cooking

Once marinated, mushrooms can be grilled, sautéed, roasted, or even eaten raw in salads, making them a versatile ingredient in plant-based cooking.

How Long Should You Marinate Mushrooms?

Mushrooms absorb marinade more quickly than proteins or other vegetables, so you don’t need to let them sit for hours. Here’s a general guideline:

  • Quick marinade: 15-30 minutes for a light flavor boost
  • Medium intensity: 1-2 hours for a well-rounded taste
  • Deep flavor infusion: 4-8 hours for a robust, deeply infused flavor

Over-marinating can sometimes cause mushrooms to become too soft or break down, so it’s best to monitor their texture based on your cooking method.

Best Cooking Methods for Marinated Mushrooms

Once your mushrooms have absorbed all that flavorful goodness, it’s time to cook them! Here are the best methods to bring out their full potential:

Sautéing

One of the easiest and quickest methods, sautéing marinated mushrooms in a hot pan with a little extra oil enhances their texture and caramelizes the marinade.

Grilling

Marinated mushrooms, especially portobellos, hold up beautifully on the grill. They develop a smoky char that pairs well with burgers, skewers, and wraps.

Roasting

Baking marinated mushrooms at a high temperature (400°F or higher) concentrates their flavors and creates a slightly crispy exterior.

How to Make Balsamic Marinated Mushrooms

Ingredients

  • 1 Tbsp Braggs
  • 1 Tbsp Worcestershire Sauce (vegan)
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Balsamic vinaigrette
  • 1 Tbsp Agave Nectar or Maple Syrup
  • 1 Tbsp Cooking Sherry (optional, I use in Italian dishes but not Mexican)
  • 1/2 to 1 cup of water
  • Mushrooms of your choice, we prefer Portobello

Instructions

Step 1 – Combine Liquids

Mix all liquids for the marinade in a large bowl and stir to incorporate them all.

Step 2 – Clean Mushrooms

Wash mushrooms and pat dry.

Step 3 – Add to Marinade

You can slice the mushrooms or leave them whole, depending on the intended use. Then add them to the marinade.

Step 4 – Soak

Let them soak 15-30 minutes, stirring or flipping occasionally.

Step 5 – Cook

Cook the mushrooms however you prefer.

Creative Ways to Use Marinated Mushrooms

Now that you have perfectly marinated mushrooms, how can you incorporate them into your meals? Here are some ideas:

Mushroom Tacos

Grill or sauté marinated mushrooms and serve them in warm tortillas with avocado, salsa, and fresh cilantro for a delicious taco night.

Pasta Toppings

Toss marinated mushrooms with cooked pasta, cherry tomatoes, and spinach for a quick, flavorful meal.

Plant-Based Burgers

Grilled Portobello mushrooms make an excellent meat alternative for burgers. Layer them with lettuce, tomato, and a zesty mustard. Get my Grilled Portobello Mushroom Burger recipe here.

Buddha Bowls

Add roasted marinated mushrooms to grain bowls along with quinoa, roasted sweet potatoes, and a creamy tahini dressing.

Vegan Fajitas

Sauté mushrooms with bell peppers and onions for a delicious fajita filling, served with warm tortillas and guacamole.

Stir-Fries

Use marinated mushrooms as a flavorful addition to stir-fried veggies and tofu over steamed rice or noodles.

Wraps and Sandwiches

Marinated mushrooms work well as a filling for wraps or sandwiches, paired with hummus, fresh greens, and roasted peppers.

More Plant Based Recipes

If you like this recipe, you’ll love these plant based ideas too:

Balsamic Marinated Mushrooms

marinated mushrooms

Enhance your mushrooms with the perfect marinade! Learn expert tips, flavor boosters, and creative ways to use marinated mushrooms in any dish.

Prep Time 5 minutes
Additional Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 Tbsp Braggs
  • 1 Tbsp Worcestershire Sauce (vegan)
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Balsamic vinaigrette
  • 1 Tbsp Agave Nectar or Maple Syrup
  • 1 Tbsp Cooking Sherry (optional, I use in Italian dishes but not Mexican)
  • 1/2 to 1 cup of water
  • Mushrooms of your choice, we prefer Portobello

Instructions

  1. Mix all liquids for the marinade in a large bowl and stir to incorporate them all.
  2. Wash mushrooms and pat dry.
  3. Slice or leave them whole. Then add to marinade.
  4. Let them soak 15-30 minutes, stirring occasionally.
  5. Cook the mushrooms however you prefer.

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© Holly Yzquierdo

Oven Roasted Sweet Potatoes

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Oven roasted sweet potatoes are more than just a side dish; they’re a canvas for creativity. Their natural sweetness, vibrant color, and versatility make them a must-have in any kitchen. Whether you’re preparing a cozy weeknight dinner or a festive holiday spread, roasted sweet potatoes add a touch of warmth and flavor to every meal.

Sweet potatoes are available year-round, making them a staple ingredient you can count on. Their vibrant orange flesh is not only visually appealing but also a source of beta-carotene, a potent antioxidant. With all these benefits, it’s no wonder sweet potatoes are a favorite in kitchens worldwide.

The Magic of Oven Roasting

Oven roasting is a transformative cooking method that brings out the best in sweet potatoes. The high, consistent heat of an oven caramelizes their natural sugars, creating a crispy, golden exterior while keeping the interior soft and creamy. Unlike boiling, which can dilute flavors, roasting intensifies them, making each bite a burst of rich, earthy sweetness.

Roasting also allows for endless customization. You can season sweet potatoes to complement almost any cuisine, from smoky paprika and cumin for a Southwestern flair to cinnamon and nutmeg for a hint of sweetness. The possibilities are limited only by your imagination.

Flavor Profiles

One of the joys of oven roasted sweet potatoes is their versatility. Here are some plant-based flavor combinations to inspire your next creation:

  • Savory Herb Blend: Toss with rosemary, thyme, and garlic powder.
  • Spicy-Sweet Fusion: Use chili powder, smoked paprika, and a drizzle of maple syrup.
  • Mediterranean Flair: Add a touch of za’atar and lemon zest.
  • Sweet Indulgence: Sprinkle with cinnamon, nutmeg, and coconut sugar.
  • Asian-Inspired: Mix tamari and a pinch of ginger.

Pairing Roasted Sweet Potatoes

Oven-roasted sweet potatoes are a versatile side dish that pairs well with a variety of main courses. I like to use them in my Sweet Potato and Black Bean Bowl. Serve them alongside roasted vegetables, marinated tofu, or a hearty lentil stew.

They’re also a fantastic addition to grain bowls, salads, or tacos. For a simple snack, dip roasted sweet potatoes into Oil-Free Hummus or Homemade Ketchup (No Sugar Added).

Elevated Dishes

Once you’ve mastered the basics of oven roasting, consider incorporating roasted sweet potatoes into more plant-based dishes. Here are a few ideas:

  • Sweet Potato Salad: Toss roasted cubes with arugula, toasted pecans, dried cranberries, and a balsamic vinaigrette.
  • Breakfast Hash: Combine with roasted bell peppers, onions, and a tofu scramble.
  • Roasted Sweet Potato Tacos: Use as a filling with black beans, avocado, and a spicy cashew crema.
  • Casserole Upgrade: Layer roasted slices in a gratin dish with a plant-based cheese sauce for a decadent treat.

How to Make Oven Roasted Sweet Potatoes

Ingredients

  • 2 sweet potatoes
  • salt

Step 1 – Preheat Oven

Begin by preheating the oven to 400 degrees.

Step 2 – Prepare Sweet Potatoes

Then wash, peel and cube the sweet potatoes into 1-inch pieces.

Step 3 – Season

Now spread out the sweet potato cubes on a parchment-covered baking sheet so that they are not touching. Sprinkle them with salt or other seasoning, if desired.

Step 4 – Bake

Bake for 40 minutes. Allow to cool slightly before eating.

Air Fryer Sweet Potatoes

As with all my recipes, I don’t use oil. Cooking sweet potatoes in an air fryer will dry out more than baking them in an oven, but they all taste delicious!

To use an air fryer, preheat to 400 degrees and cook for 12 minutes, shaking them around at the half-way point.

Storage

If you find yourself with leftovers (though that’s rare!), store them in an airtight container in the refrigerator for up to four days. To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven until heated through. This helps retain their crispiness, unlike microwaving, which can make them soggy.

More Plant Based Side Dishes

If you like this recipe, you’ll love these dishes too:

Oven Roasted Sweet Potatoes

Oven Roasted Sweet Potatoes

Discover the transformative power of oven roasted sweet potatoes. Enhance their natural sweetness, achieve perfect caramelization, and explore endless flavor combinations.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 2 sweet potatoes
  • salt

Instructions

  1. Preheat the oven to 400 degrees.
  2. Wash, peel, and cube sweet potatoes into 1-inch pieces.
  3. Spread out sweet potato cubes on a parchment-covered baking sheet and sprinkle with salt or other seasoning if desired.
  4. Bake for 40 minutes. Allow to cool slightly before eating.

Notes

Alternate cooking instructions for air fryer. Preheat Air Fryer to 400 degrees, cook for 12 minutes, shaking them around at the half way point.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Mashed Sweet Potatoes

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Mashed sweet potatoes are a delicious and nutritious side dish that’s perfect for any occasion. Their natural sweetness and creamy texture make them a crowd-pleaser, while their health benefits make them a smart choice for those looking to eat more plant-based foods. Whether you prefer them savory, sweet, or spicy, mashed sweet potatoes are incredibly versatile and easy to customize to suit your taste.

Growing up, the only sweet potatoes we had were at Thanksgiving. They were full of brown sugar, butter, and marshmallows. That was a Thanksgiving staple. After switching to a plant-based diet, I kept our Thanksgiving Sweet Potato dish but skipped the butter and switched to maple syrup. It took me a while to realize that sweet potatoes are delicious without adding sweetener, and a savory version with salt and pepper is a versatile dinner side.

The Amazing Sweet Potato

Sweet potatoes are a nutritional powerhouse. Unlike regular potatoes, which are starchy and often considered less healthy, sweet potatoes are rich in vitamins, minerals, and antioxidants. They are an excellent source of beta-carotene, which the body converts into vitamin A—a nutrient essential for maintaining healthy vision, immune function, and skin health. Sweet potatoes also provide a good amount of dietary fiber, which supports digestion and helps regulate blood sugar levels.

But the benefits don’t stop there. Sweet potatoes are naturally sweet, which means they don’t require much additional seasoning to taste great. Their natural sweetness makes them a versatile ingredient in both savory and sweet dishes. When mashed, sweet potatoes have a smooth, creamy texture that’s perfect for pairing with various seasonings and add-ins, making them a fantastic base for a wide range of flavors.

Flavor Profiles and Seasonings

One of the great things about mashed sweet potatoes is their adaptability. The natural sweetness of the potatoes provides a perfect canvas for a variety of flavor profiles, from sweet to savory.

Savory: For a more traditional approach, consider adding garlic, rosemary, or thyme to your mashed sweet potatoes. These herbs complement the sweetness of the potatoes with their earthy, aromatic flavors. A splash of veggie broth (here’s my life changing veggie broth mix) can enhance the savory notes, making the dish rich and satisfying.

Sweet: If you prefer to play up the sweetness of the potatoes, try adding a touch of cinnamon, nutmeg, or even a dash of maple syrup. These warm spices create a comforting dish that’s reminiscent of dessert, yet still suitable as a side. A sprinkle of toasted pecans or walnuts on top can add a delightful crunch and an extra layer of flavor.

Spicy: For those who enjoy a bit of heat, mashed sweet potatoes can be spiced up with ingredients like chili powder, smoked paprika, or a pinch of cayenne pepper. These spices add a bold contrast to the sweetness of the potatoes, creating a dynamic and flavorful dish. A squeeze of lime juice can add brightness, balancing the heat and enhancing the overall taste.

Creamy: To achieve a luxuriously creamy texture, try coconut milk or cashew cream. These ingredients add a rich, velvety quality to the mashed sweet potatoes, making them extra indulgent. Coconut milk pairs particularly well with sweet and spicy flavors, while cashew cream is more neutral, allowing other seasonings to shine.

Can I Make Makes Sweet Potatoes in the Instant Pot?

Yes, you know how I love my Instant Pot. To make mashed sweet potatoes, wash and pierce the sweet potatoes and put them on the wire rack in your Instant Pot. Add one cup of water. Cook on high pressure for 14 minutes. Allow pressure to come down naturally for about 30 minutes. Then peel and puree according to the other directions.

Mashed Sweet Potatoes Recipe

Ingredients

  • 2 ½ pounds sweet potatoes
  • ⅓ cup plant-based milk
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • fresh thyme, optional
  • toasted pecans, optional

Instructions

Step 1 – Preheat Oven

Begin by preheating the oven to 400 degrees.

Step 2 – Pierce Potatoes

Place sweet potatoes in an ovenproof baking dish. Pierce each potato with a fork to allow for ventilation.

Step 3 – Cook

Cook sweet potatoes in the oven for 40-50 minutes. Begin checking your potatoes around the 40 minute mark. You’ll know they are ready and soft when you can easily poke a fork into its skin. You can also squeeze its sides to check for softness.

Step 4 – Cool

Remove from the oven and allow the potatoes to cool down so that you can easily handle them.

Step 5 – Peel

Once cooled off, peel the skin off the potatoes, the skin will easily peel away. Discard peels.

Step 6 – Puree

Place peeled potatoes in a food processor. Puree until smooth.

Step 7 – Blend

Add milk, sea salt, and black pepper to the sweet potatoes. Blend until all ingredients are combined and mixture is smooth. If needed, add more liquid.

Step 8 – Top

Top with fresh chopped thyme and toasted pecans, if desired. Serve warm.

Storage

Sweet potato puree can easily be prepared in advance and reheated to enjoy. Once cooked, allow the puree to cool down. Place in an airtight container and store in the refrigerator for up to 5 days. You can also choose to store in the freezer for up to 3 months. To reheat, place in a baking dish and bake at 350 degrees for 15 minutes, or until warm.

More Plant Based Side Dishes

If you like this mashed sweet potato recipe, you’ll love these side dish ideas too:

Yield: 5 Servings

Mashed Sweet Potatoes

Mashed Sweet Potato

Mashed Sweet Potatoes are a comforting side dish made with naturally sweet spuds, perfect for holiday meals or everyday dinners.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 2 ½ pounds sweet potatoes
  • ⅓ cup plant-based milk
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • fresh thyme, optional
  • toasted pecans, optional

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place sweet potatoes in an ovenproof baking dish. Pierce each potato with a fork to allow for ventilation.
  3. Cook sweet potatoes in the oven for 40-50 minutes. Begin checking your potatoes around the 40 minute mark. You’ll know they are ready and soft when you can easily poke a fork into its skin. You can also squeeze its sides to check for softness.
  4. Remove from the oven and allow the potatoes to cool down so that you can easily handle them.
  5. Once cooled off, peel the skin off the potatoes, the skin will easily peel away. Discard peels.
  6. Place peeled potatoes in a food processor. Puree until smooth.
  7. Add milk, sea salt, and black pepper to the sweet potatoes. Blend until all ingredients are combined and mixture is smooth. If needed, add more liquid.
  8. Top with fresh chopped thyme and toasted pecans, if desired. Serve warm.

Notes

Sweet potato puree can easily be prepared in advance and reheated to enjoy. Once cooked, allow the puree to cool down. Place in an airtight container and store in the refrigerator for up to 5 days. You can also choose to store in the freezer for up to 3 months. To reheat, place in a baking dish and bake at 350 degrees for 15 minutes, or until warm.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Chopped Asian Salad

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The Chopped Asian Salad with Peanut Dressing is more than just a salad—it’s a celebration of fresh, vibrant ingredients and bold, satisfying flavors. With its combination of crisp vegetables, crunchy toppings, and a rich, creamy peanut dressing, this salad is perfect as a healthy lunch, a side dish for dinner, or a crowd-pleasing option for your next gathering

Why Chopped?

Chopped salads have gained popularity for their simplicity and versatility. Unlike traditional salads, where large leaves and whole vegetables are tossed together, a chopped salad is all about uniformity. Each ingredient is finely chopped or shredded, ensuring that every bite is a perfect blend of flavors and textures. This style of salad is not only easier to eat but also allows the dressing to evenly coat each piece, making every forkful delicious.

In a Chopped Asian Salad, the vegetables are the stars. Think crisp cabbage, crunchy carrots, and vibrant bell peppers, all chopped into bite-sized pieces. These ingredients provide a satisfying crunch and a refreshing contrast to the creamy peanut dressing. The salad is then topped with a variety of add-ins, such as edamame, toasted nuts, and fresh herbs, making it a textural delight.

Versatile Peanut Dressing

What truly sets this salad apart is the peanut dressing. Creamy, tangy, and slightly sweet, peanut dressing is the perfect companion to the crisp vegetables in this salad. Made from a base of peanut butter, this dressing is infused with the bold flavors of apple cider vinegar, ginger and maple syrup. The result is a dressing that’s rich and savory with just the right amount of zing.

One of the best things about peanut dressing is its versatility. It’s perfect for this Chopped Asian Salad, it can also be used as a dip for spring rolls, a sauce for noodles, or even a marinade for tofu. Making a batch of this dressing can elevate many dishes in your culinary repertoire.

How to Make Asian Salad

Ingredients

  • 6 cups cabbage, thinly chopped (green, purple or both)
  • 1 cup carrots, shredded
  • 1 cup edamame, frozen and thawed
  • 1 cup red bell pepper, thinly sliced
  • ⅓ cup cilantro, chopped
  • ⅓ cup green onion, chopped
  • ½ cup slivered almonds

Dressing Ingredients

  • ⅓ cup apple cider vinegar
  • 1 tablespoon ginger, minced
  • 2 tablespoons sesame oil (this can be omitted but provides unique flavor)
  • 2 tablespoons peanut butter
  • 2 tablespoons maple syrup

Instructions

Step 1 – Chop

Begin by chopping all vegetables accordingly. Then set them aside.

Step 2 – Combine Dressing

In a small jar or container, combine all of the dressing ingredients and whisk them until they are fully blended.

Step 3 – Mix Salad

Next add the salad ingredients to a large mixing bowl: cabbage, carrots, edamame, red bell pepper, cilantro, green onion and almonds.

Step 4 – Pour Dressing

Finally, pour the dressing evenly over all salad ingredients. Toss the salad and dressing until everything is evenly coated.

Step 5 – Serve

Serve immediately or refrigerate until ready to enjoy.

Storing Asian Salad

To prepare this salad in advance, chop all of the veggies and place them in an airtight container. Make the dressing in a separate container, and store everything in the refrigerator. When ready to serve, toss the dressing with the salad ingredients. Once the salad is dressed, store it in an airtight container in the refrigerator for up to 3 days.

Substitutions for Asian Salad

This salad is very versatile and serves as a solid base for adding in some of your favorite ingredients. Try adding fresh cucumbers, avocado, sugar snap peas, roasted broccoli or chickpeas. If you plan to add more ingredients, consider doubling the dressing recipe so that the salad is nicely coated. For the dressing, feel free to use any of your favorite nut or seed butters. And, if you like a little heat you can easily add some red pepper flakes or sriracha to your dressing as well.

More Plant Based Salad Recipes

If you like this recipe, you’ll love these plant based salad ideas too:

Yield: 4 Servings

Asian Salad

Asian Salad

Fresh and vibrant, this Chopped Asian Salad with Peanut Dressing combines crisp veggies, crunchy nuts, and a creamy, tangy peanut sauce for a delicious and healthy meal or side dish.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 6 cups cabbage, thinly chopped (green, purple or both)
  • 1 cup carrots, shredded
  • 1 cup edamame, frozen and thawed
  • 1 cup red bell pepper, thinly sliced
  • ⅓ cup cilantro, chopped
  • ⅓ cup green onion, chopped
  • ½ cup slivered almonds

Dressing

  • ⅓ cup apple cider vinegar
  • 1 tablespoon ginger, minced
  • 2 tablespoons sesame oil (can be omitted but provides unique flavor)
  • 2 tablespoons peanut butter
  • 2 tablespoons maple syrup

Instructions

  1. Chop all vegetables accordingly. Set aside.
  2. In a small jar or container, combine all of the dressing ingredients. Whisk ingredients until fully blended.
  3. In a large mixing bowl, add the salad ingredients: cabbage, carrots, edamame, red bell pepper, cilantro, green onion and almonds.
  4. Pour dressing evenly over salad ingredients. Toss salad and dressing until everything is evenly coated.
  5. Serve or refrigerate until ready to enjoy.

Notes

Store in an airtight container in the refrigerator for up to 3 days.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Vegan Potato Salad: Simple and Creamy

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Potato salad is a beloved classic dish that graces tables at picnics, barbecues, and gatherings of all kinds. With its creamy texture and tangy flavor, it’s a crowd-pleaser that never goes out of style. Creamy vegan potato salad is a delicious twist on the classic recipe that’s just as satisfying and flavorful, without any dairy or animal products.

What makes vegan potato salad so irresistible? It’s all about the creamy texture, tangy flavor, and wholesome ingredients that come together to create a dish that’s both comforting and nutritious. By using plant-based ingredients, like vegan mayonnaise, you can enjoy all the deliciousness of traditional potato salad while meeting your dietary needs.

Normally, I don’t use oil or products with oil in any of my recipes. I do have a few exceptions. I always use oil cooking spray when making pancakes so they don’t stick. And, I always use plant-based/vegan mayo in my potato salad, chickpea salad and Vegan Tuna Salad. You are welcome to use a homemade vegan mayo but I stick to the store-bought vegan mayo.

Additionally, vegan potato salad is incredibly versatile and can be customized to suit your taste preferences. Whether you prefer a classic recipe or want to get creative with add-ins, the possibilities are endless.

What is Vegan Potato Salad Made of?

Well, potatoes of course! Let’s take a look at each ingredient used to make an easy vegan potato salad.

  1. Russet Potatoes: Russet potatoes are a starchy variety of potato with a light and fluffy texture when cooked. They hold their shape well in potato salad and absorb flavors nicely. When peeled and diced, they provide the perfect base for a creamy vegan potato salad. However, if you prefer a creamier texture and don’t mind the skin, golden potatoes can be used as a substitute. They have a thinner skin and a slightly sweeter flavor, making them a great option for potato salad without the need for peeling.
  2. Vegan Mayo: Vegan mayo is a plant-based alternative to traditional mayonnaise, typically made from ingredients like vegetable oil, vinegar, and plant-based milk or aquafaba (the liquid from cooked chickpeas). It provides the creamy texture and tangy flavor that is characteristic of potato salad dressing, without the use of eggs or dairy.
  3. Dill Pickles: Dill pickles add a crunchy texture and tangy flavor. When diced and mixed into the salad, they provide bursts of flavor and contrast to the creamy dressing and tender potatoes.
  4. Onion: Diced onion, whether sweet onion or red onion, adds a subtle bite and sharpness to the potato salad. Sweet onions have a milder flavor and are less pungent than red onions, making them a good choice for those who prefer a milder onion flavor. Red onions add color and a slightly stronger flavor profile, which can complement the other ingredients in the salad.
  5. Yellow Mustard: Yellow mustard provides a tangy and slightly spicy flavor to the potato salad dressing. It helps to balance the richness of the vegan mayo and adds depth of flavor to the dish.
  6. Salt and Pepper: Salt and pepper are optional seasonings that can be added to taste, depending on personal preference. They help to enhance the flavors of the other ingredients in the potato salad and add a final touch of seasoning. If you prefer a saltier salad, you can add more salt, but be sure to taste as you go to avoid over-seasoning.

Possible Garnishes:

  • Fresh Dill: Chopped fresh dill adds a burst of freshness and herbaceous flavor to the potato salad. Sprinkle it over the top of the salad just before serving for a vibrant and aromatic garnish.
  • Green Onions: Sliced green onions add a pop of color and mild onion flavor to the potato salad. They can be sprinkled over the top or mixed into the salad for added freshness and crunch.
  • Paprika: Paprika adds a subtle smokiness and depth of flavor to the potato salad. You can sprinkle it over the top of the salad for a touch of color and flavor, or mix it into the dressing for a more subtle effect.

How to Make Vegan Potato Salad

Ingredients

  • 4 cups peeled and diced Russet Potatoes (golden potatoes can be substituted and don’t require peeling)
  • ¼ cup to ½ cup Vegan Mayo
  • 1/2 cup diced dill pickles
  • 1/4 cup diced onion (sweet onion or red onion)
  • 1 Tbsp yellow mustard
  • Salt and pepper (if desired)
  • Possible garnishes: fresh dill, green onions or paprika

Instructions

Step 1 – Prepare Potatoes

Wash russet potatoes, then peel and cube them into one-inch pieces. Add them to a large pot, cover the potato pieces with water, then bring them to a boil and good for 10-12 minutes or until they are tender.

Drain the potatoes and rinse them with cold water, let the potatoes cool completely in the refrigerator before the next step.

Step 2 – Mix Well

Add the cooked potato cubes to a large bowl. Add the onions, pickles, and Vegan mayo, giving everything a good stir. If you like salt and pepper, add it and stir again.

Step 3 – Refrigerate

Taste the potato salad to see if it needs more of anything. It should be creamy. Once it tastes how you like, return it to the refrigerator and allow all the flavors to meld together.

Step 4 – Garnish and Serve

Before serving, you can garnish with fresh dill, green onions or paprika.

Storage

Any leftovers can be stored in an airtight container in the refrigerator for up to three days.

Customization Tips

Feel free to customize this creamy vegan potato salad to suit your taste preferences and dietary needs. Here are a few ideas to try:

  • Add extra vegetables like diced bell peppers, shredded carrots, or cherry tomatoes for added color and crunch.
  • For a tangier dressing, increase the amount of mustard or pickles in the recipe. Likewise, if you prefer a creamier dressing, you can add more vegan mayonnaise or even a splash of plant-based milk to thin it out.
  • Experiment with different fresh herbs to change up the flavor profile of the potato salad. Fresh chives, basil, tarragon, or cilantro would all be delicious additions.
  • If you’re serving the potato salad at a party or potluck, consider doubling or tripling the recipe to ensure that there’s enough to go around. It’s always a hit with vegans and non-vegans alike!

More Plant Based Side Dishes

If you like this recipe, check out these other plant based side dishes:

Yield: 4 Servings

Creamy Vegan Potato Salad

Creamy Vegan Potato Salad

Try this plant based version of a classic favorite for the perfect side dish.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 4 cups peeled and diced Russet Potatoes (golden potatoes can be substituted and don’t require peeling)
  • ¼ cup to ½ cup Vegan Mayo
  • 1/2 cup diced dill pickles
  • 1/4 cup diced onion (sweet onion or red onion)
  • 1 Tbsp yellow mustard
  • Salt and pepper (if desired)
  • Possible garnishes: fresh dill, green onions or paprika

Instructions

  1. Wash russet potatoes, then peel and cube them into one-inch pieces. Add them to a large pot, cover the potato pieces with water, then bring them to a boil and good for 10-12 minutes or until they are tender.
  2. Drain the potatoes and rinse them with cold water, let the potatoes cool completely in the refrigerator before the next step.
  3. Add the cooked potato cubes to a large bowl. Add the onions, pickles, and Vegan mayo, giving everything a good stir. If you like salt and pepper, add it and stir again.
  4. Taste the potato salad to see if it needs more of anything. It should be creamy. Once it tastes how you like, return it to the refrigerator and allow all the flavors to meld together.
  5. Before serving, you can garnish with fresh dill, green onions or paprika.

Notes

Store leftover potato salad in an airtight container in the refrigerator for up to three days.

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