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Potato Salad - Plant Based Nutrition

posted Oct 10, 2014, 5:06 PM by Ivy Hunter   [ updated Apr 18, 2015, 10:24 AM ]
This potato salad is rich and creamy - without using animal products that can be high in fat and low in nutrients. I'm using the vegan cream cheese in this recipe so please check the video below to see how that's done. This is a simple prep time of 10 minutes (not counting boiling and cooling the potatoes). I've chosen to put the potatoes into a pot to boil for 30 minutes prior to slicing them. I drained the liquid after it cooled, and then sliced the potatoes into slightly large bite size chunks. This will allow them to break up a little while combining them into the salad mixture so they will stay bite size when it's all done.

Potato Salad (vegan) by Ivy Hunter
Prep time: 10 minutes (not counting boiling the potatoes) and 40 minutes if you count the time boiling.

4 golden potatoes
2 Large red potatoes
1 cup vegan cream cheese
1 red onion - this is about 1/2 cup of minced red onion
1 yellow beet - this is also about 1/2 cup of yellow beet after grating it.
2 carrots - which is 1/2 cup of grated carrot
2 tablespoons capers
2 tablespoons sun-dried tomatoes in oil
1/4 cup hemp-seed oil (optional)

Prepare the vegetables - boiling the potatoes, and allowing them to cool. While cooling or after cooling when you are ready to toss together this salad, grate your vegetables, mince the onion, and have them ready to toss into a large bowl.

Begin by placing your vegan cream cheese into a large bowl. Add your oil and using a fork or small whisk just incorporate the oil into the cheese. Add the capers and tomatoes, and again incorporate them into your cheese mixture again until well combined. Add the carrot, onion, and beet and combine this all together very well. Now add your chunks of potatoes, fold them into the mixture well, and place your potato salad into a nice serving bowl. Serve, or chill for 4 hours for a nice cold potato salad.

Vegan Cream Cheese by Ivy Hunter
See video below for macadamia nut cheese, or follow this recipe for a more creamy version.

1 cup Macadamia nuts - soak this overnight
1 cup cashews - soak overnight in a separate container
2 capsules of probiotic supplements - the particular probiotics don't make much difference
1 cup purified water or rejuvillac

In a high powered blender, combine the nuts, probiotics, and purified water. Blend until velvet cream texture develops. Place this into a cheesecloth placed in a colander to allow excess moisture to drip off, and air circulation to penetrate & promote the probiotic development, and keep overnight in the oven with the oven light on - or in a room with a temperature of about 71 degrees overnight. Three days is the best amount of time to allow the flavors to fully ripen. This first day of fermenting the nut mixture will deliver a very mild and sour cream type of flavor and that's what I used in this recipe for the potato salad. If you keep fermenting this combination you will end up with a more cheesy scent and flavor as it ripens, as well as a creamier texture.

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