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VEGAN sweet potato salad


2 lbs. sweet potatoes, peeled and chopped (900 g)

¾ cup celery, chopped (170 g)

½ cup parsley, finely chopped (15 g)

½ black olives

1 green bell pepper, finely chopped

2 green onions, finely chopped

1 tbsp mustard (optional)

Carrots grated

½ chickpeas

¾-1 cup vegan mayo

See Instructional Video


Place the peeled and cubed potatoes into a large pot and cover with water.

Bring to a boil, then reduce heat and let them cook for 15 minutes.

Once the potatoes are fork-tender, drain and let them cool.

Meanwhile, prepare the rest of your ingredients.

Make the cashew mayo by placing all ingredients in a high-speed blender and

blend until smooth. Adjust to taste with salt and nutritional yeast; add more

water if you want a thinner consistency.

Add cooked potatoes, celery, parsley, pickles, bell pepper, and green onion to

a large bowl.

Top with your vegan mayo and mix until well combined with a large spoon.

Adjust to taste with salt, lemon juice or mustard.

Serve immediately or cover and refrigerate for at least an hour to allow the

flavors to blend and taste even better!


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