Dreamy dairy-free potato salad with a delectable ranch twist!
8 cups of red potatoes, cubed ((about 8 small potatoes)
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
2 green onions, chopped
1/4 cup fresh dill, chopped
1/3 cup sunflower seeds
1/3 cup water
1/2 lemon, juiced
2 tablespoons olive oil
1/3 cup cashews
1/4 cup hemp hearts (can sub more cashews)
1 green onion
2 tablespoons fresh dill
1.5 tablespoons white vinegar (or champagne vinegar)
1/4 teaspoon minced garlic (or more, to taste)
3/4 teaspoon sea salt
1/2 teaspoon black pepper
Cube potatoes and steam or boil them until soft and can be easily pierced with a fork.
Meanwhile, chop the celery, bell pepper, green onions and dill, and transfer to a large bowl. Add the sunflower seeds.
In a small blender, combine all ingredients for the Vegan Ranch and blend until smooth and creamy. Taste test and adjust salt and pepper if necessary.
Once potatoes are soft, transfer them to the large bowl. Pour in the vegan ranch and mix everything until well combined.
Refrigerate leftovers for up 3 days.
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