Potato Salad With Vegan Mayo

• Vegan Mayo
• 1/2 cup raw (not roasted) cashews
• 2 tablespoons olive oil
• 3 tablespoons nutritional yeast (gives it a subtle cheesy flavour)
• 1/4 cup almond milk
• 1 teaspoon white wine vinegar
• 1/2 teaspoon coarse salt
• 1 teaspoon agave nectar (or maple syrup)
• Salad
• red or white skinned potatoes
• 1 large shallot (or two small ones)
• 1 handful parsley, coarsely chopped
• Dash smoked paprika
• sliced cucumber and/or hard boiled egg to garnish

1. Soak cashews in warm water for 2-4 hrs.
2. Drain cashews and add to blender with oil, salt, nutritional yeast, vinegar, and agave. Blend for a few seconds. Add almond milk and blend until smooth. If not at desired consistency, blend in a tablespoon or two of cold water.
3. Vegan mayo can be made ahead and stored in the fridge in an airtight container.
4. Chop and steam potatoes. (As a general rule, I always steam my vegetables using a basket steamer if roasting or another cooking method is not required. It's super fast and preserves some of the nutrients that would otherwise leech out during boiling.) While waiting for potatoes to soften, chop parsley and shallots, and boil egg if using.
5. Assemble potatoes, shallots, and parsley while potatoes are still warm. Toss in a few pinches of coarse salt and fresh pepper, and place in the fridge to cool.
6. Toss salad with as much vegan mayo as desired. Top with fresh pepper and a dash of smoked paprika. Garnish with egg and cucumber if using.

vegan, cashews, olive oil, nutritional yeast, almond milk, white wine vinegar, coarse salt, maple syrup, salad, red, shallot, handful parsley, paprika, cucumber

Taken from food52.com/recipes/33228-potato-salad-with-vegan-mayo (may not work)