Fibre is a very important part of our diet. Particularly insoluble fibre as firstly; it has hardly any caloric value (i.e. it goes straight through you) but secondly it attaches to cholesterol and other harmful fats and takes them out of the body!
The best version of insoluble fibre are potatoes that are cooked and then cooled…With this in mind I decide to have a go at creating a vegan potato salad. Now I was never a fan of mayonnaise so I did mine with homemade vegan sour cream and it was delicious!!
Perfect for a healthier version of an old favourite for BBQ’s as the hot weather comes.
Make enough for 2-4
Vegan Sour Cream
150 raw cashews (soaked over night or boiled for 10 mins)
2 tbs lemon juice
1 teaspoon cider vinegar
1 tsp salt
Vegan potato salad
500g new potatoes
1 cup vegan sour cream (see recipe above)
1 cup minced green onions, including the green onion greens
1 heaped tbsp of minced fresh dill
1tbs apple cider vinegar
1-2 teaspoons salt
1/2 teaspoon freshly ground black pepper
PUT sour cream ingredients in blender (I use a Nutribullet but any mixer will do)
BOIL new potatoes for 12 mins until soft to fork
MIX potato salad ingredients in a bowl
DRAIN potato’s and slice
Mix all together
CHILL for at least 2 hours and serve.