Potato Salad

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Potato Salad

Source:3ABN

 

8 cups potatoes, cooked, peeled, and diced

1 pound firm tofu

1 can black olives, cut in half

1 to 2 cups vinegar-free sweet pickles, diced (reserve juice)

Cashew Mayonnaise (below) to consistency (about 2 cups)

Salt to taste

 

To prepare the tofu:

 

Cut tofu into small (3/8-inch) cubes. Place in non-stick frying pan with a

little water. Sprinkle with about one tablespoon of Chicken-style Seasoning.

Cook until no water remains and tofu is slightly firm.

 

Mix all ingredients together. Add more Cashew Mayonnaise and pickle juice

as needed.

 

 

Cashew Mayonnaise

 

1 ¼ cups boiling water

¾ cup raw cashews

1 tablespoon honey(or vegan alternative)

1 teaspoon salt

½ teaspoon onion powder

¼ cup lemon juice

 

Blend cashews until very smooth with just enough water to turn the blender.

Add the rest of the water and the remaining ingredients, except the lemon

juice, and blend again. Add lemon juice and blend briefly. Thicken on stove

over medium heat. Chill.