Vegan Ranch Dressing and Potato Salad

• Produce

  • 1/2 tsp Dill, dried
  • 1/2 tsp Garlic powder
  • 1 tsp Onion powder
  • 5 heaping cups Red potatoes into

• Canned Goods

  • 1 cup Coconut milk, low fat canned

• Baking & Spices

  • 1/4 tsp Celery seed
  • 1/4 tsp Mustard spice, dry
  • 3/4 tsp Sea salt, fine

• Oils & Vinegars

  • 1 1/2 tbsp Apple cider vinegar

• Other

  • 1/2 cup Sunflower kernels, unsalted (70 g, or cashews (80 g if you don't need nut-free, cashews will make it creamier, but of course this will no longer be nut-free!

Found on thevegan8.com

Description

Ingredients

• 5 heaping cups chopped red potatoes into 1/2 inch pieces (740 g, which is about 6 medium potatoes)
• 1/2 cup sunflower kernels, unsalted (70 g, or cashews (80 g) if you dont need nut-free, cashews will make it creamier and tastier, but of course this will no longer be nut-free!)
• 1 cup low fat canned coconut milk (if you are allergic to coconut as well, then you can sub with soy milk)
• 1 1/2 tablespoons apple cider vinegar
• 1 teaspoon onion powder
• 1/2 to 1 teaspoon garlic powder (depending on how strong you like it)
• 1/4 teaspoon celery seed (use half if you prefer a milder taste)
• 1/2 teaspoon dried dill (plus extra for garnish)
• 1/4 teaspoon dry mustard spice
• 3/4 teaspoon fine sea salt
• This dressing is delicious right away, but I recommend making it the day before you want to eat it, as It will thicken much more overnight in the fridge. It will taste so much like traditional this way. If making it with the sunflower seeds, remember they have a stronger taste than cashews do, so keep that in mind.

Directions

• This recipe works well to prepare early in the day or the day before, so everything is chilled well and the dressing has thickened, upon serving. First, roast the potatoes. Preheat an oven to 415 degrees and line a sheet pan with parchment paper, so they don’t stick. Chop the potatoes into about 1/2 inch pieces. Spread out evenly on the pan and salt generously and bake for 25-30 minutes until very golden brown.
• Meanwhile, prepare the dressing. Add all of the ingredients to a high powered blender, such as a Vitamix, and process until very smooth and creamy on high. If using canned coconut milk, make sure you have shaken the can really well first. Scrape the sides a couple of times and blend again for a good couple of minutes so it gets really smooth and thickens. The dressing will be fairly thin, but will thicken well in the fridge. Pour into a container and chill in the fridge for an hour or two to marinate, so it gets cold and thickens further. The flavor really is best after it chills and marinates (even better overnight!). If you like, chill the potatoes as well. (I chilled both the dressing and potatoes overnight) When ready, remove the dressing and stir well. Toss the potatoes with as much dressing as you like. (There will be leftover dressing) Taste and add any extra salt for flavor and garnish with more dill and fresh chopped parsley, if desired. The extra dill and parsley really adds a nice flavor and presentation.