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Vegan Roast Potato Salad

Vegan Roast Potato Salad

Do you prefer to roast your spuds over boil? Me too! This Vegan Roast Potato Salad is my modern take on a summer classic. Made with roasted new potatoes for the  best texture and a super smooth mayonnaise free cashew dressing for good health benefits.

What is the vegan potato salad dressing made of?

If you’re looking for a healthier, mayo free, new potato salad recipe this Vegan Roast Potato Salad with a cashew cream dressing is perfect for you. It’s super tasty and guys, i’ve finally mastered the secret to the smoothest cashew dressing. Are you ready for my top tips?

  1. Soak the cashews for 4 – 6 hours or overnight. For a speedy shortcut, you can also soak in boiling water for 2 hours, but I prefer the longer version if you have time.
  2. Use unsweetened almond or cashew milk instead of water. I always use Plenish. Not sponsored, just love, as it’s 3 ingredients: nuts, water and salt. That’s it, no binders or fillers and the nut content is the best which makes it taste so good.
  3. You need a high speed blender. I use a Vitamix but something like a Nutribullet would also work. Basically you need something with welly!
  4. Blend for 3 minutes. Don’t give up after 30 seconds when you think it’s combined. Going the distance is what will make this cashew dressing super smooth and creamy. If it’s warm after all the blending, allow to cool or place in the fridge. Note, you may need to scrape the sides a few times at the start. That’s normal.

And there you have it. My top tips to achieving the best cashew cream dressing.

Ingredients you’ll need

New potatoes 

Olive oil: I like to use a good quality extra virgin olive oil like Clearspring.



Nutritional yeast: I love nutritional yeast in this cashew dressing for a little dairy free cheesiness. My favourite is Marigold Engevita with B12. Some do taste like sweaty socks but I promise this one is so good!

Almond milk: Make sure you choose an unsweetened nut milk. Almond milk and cashew work best. My favourite is Plenish as they don’t contain any binders or fillers. Just nuts, water and salt. Pure, as it should be!

Dijon mustard

Red onion

Fresh herbs: I like to use dill in this vegan potato salad recipe but chives and parsley are also nice. If using chives you may choose to use a bit less onion so not too oniony!

Salt and pepper

vegan potato salad
Modern Food Stories food photographer

How to make Roast Potato Salad

Soak cashews: Soaking for 4 – 6 hours will ensure your dressing is super smooth. If you’re in a rush you can soak for 2 hours in boiling water.

Par boil potatoes: First, it’s best to wash the potatoes in water then boil for about 7 – 10 minutes, covered, on a low simmer until fork tender. Drain potatoes and run under cold water and let cool about 10 minutes.

Dressing: Whilst the potatoes are cooling, make the cashew cream dressing by  adding the drained cashews with lemon, nutritional yeast, almond milk, dijon, salt and pepper to a high speed blender and blitzing for 3 minutes until smooth.

Assemble: Add the roast potatoes to a mixing bowl, along with the dressing, red onion and herbs. Season to taste and mix well.

How to store this vegan roast potato salad

Store in an airtight Tupperware in the fridge for 2 – 3 days. If you don’t eat it all first that is!

Vegan Roast Potato Salad

Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Cooking Time: 1 hour 5 minutes
Serves: 4
5 from 1 vote


  • 1 kg new potatoes or baby potatoes
  • 2 tbsp extra virgin olive oil
  • Zest of 1 lemon
  • Salt and Pepper to taste
  • 1/2 small red onion, thinly sliced
  • 1 tbsp dill or chives, finely chopped


  • 130 g cashews
  • 1 tbsp nutritonal yeast
  • salt, to taste
  • Juice of 1/2 lemon
  • 6 tbsp unsweetened almond or cashew milk
  • 1 tsp dijon


  • Soak the cashews in water for 4 - 6 hours, or overnight.
  • Preheat the oven to 240C / 220 fan.
  • Add the potatoes to a large pan of boiling water. Bring to the boil then reduce to a simmer. Add a lid and cook for about 10 minutes to par cook. Drain, allow to cool then transfer to a baking tray.
  • Chop the potatoes in half and toss with olive oil and salt and pepper. Toss to combine. Roast for about 50 minutes or until crisp on the outside and soft in the middle. Add 1/2 the lemon zest for the last 5 minutes of cooking. Times will vary slightly depending on how small you cut your potatoes.


  • Drain and rinse the cashews. Add to a high speed blender (I used a vitamix) with the almond or cashew milk, nutritional yeast, lemon juice, dijon and salt and pepper. Blitz until smooth. Mine took about 3 minutes to get it really silky smooth.
  • Toss the cashew cream dressing through the roast potatoes with the red onion, fresh herbs and the remaining lemon zest. Season to taste. NOTE: Option to allow the roast potatoes to cool first before mixing through the dressing for a cold Roast Potato Salad.
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