Raw Vegan Creamy Potato Salad
Raw Vegan Creamy Potato Salad
Prep
2-4hours
Total
2-4hours
Servings
1
Ingredients
7
Level
Med
Prep
2-4hours
Total
2-4hours
Servings
1
Ingredients
7
Level
Med
Recipe by:Chris Kendall
Raw Vegan Creamy Potato Salad
Prep:2-4hoursTotal:2-4hoursServes:1
Ingredients
Directions
  1. Large dice all mushrooms, 2/3 zucchini and 3/4 cauliflower.
  2. Place the mushrooms and zucchini in the hot sun for 2 – 4 hours, or in a dehydrator at 115°F for 2 – 3 hours rotating the ingredients (driest to back wettest to front) 1/2 way through.
  3. Soak cauliflower in hot water bath (below boiling) for 2 minutes. Mix all cubes together.
  4. Blend the remaining zucchini, cauliflower, onion bottoms, mustard seed with 1/2 the avocado.
  5. Fine chop the dill and green onion tops, mix together with sauce and cubes.
  6. Cut the avocado into cubes and add in with a light stir, serve and enjoy with other BBQ favourites.
Ingredients
Directions
  1. Large dice all mushrooms, 2/3 zucchini and 3/4 cauliflower.
  2. Place the mushrooms and zucchini in the hot sun for 2 – 4 hours, or in a dehydrator at 115°F for 2 – 3 hours rotating the ingredients (driest to back wettest to front) 1/2 way through.
  3. Soak cauliflower in hot water bath (below boiling) for 2 minutes. Mix all cubes together.
  4. Blend the remaining zucchini, cauliflower, onion bottoms, mustard seed with 1/2 the avocado.
  5. Fine chop the dill and green onion tops, mix together with sauce and cubes.
  6. Cut the avocado into cubes and add in with a light stir, serve and enjoy with other BBQ favourites.
Directions
  1. Large dice all mushrooms, 2/3 zucchini and 3/4 cauliflower.
  2. Place the mushrooms and zucchini in the hot sun for 2 – 4 hours, or in a dehydrator at 115°F for 2 – 3 hours rotating the ingredients (driest to back wettest to front) 1/2 way through.
  3. Soak cauliflower in hot water bath (below boiling) for 2 minutes. Mix all cubes together.
  4. Blend the remaining zucchini, cauliflower, onion bottoms, mustard seed with 1/2 the avocado.
  5. Fine chop the dill and green onion tops, mix together with sauce and cubes.
  6. Cut the avocado into cubes and add in with a light stir, serve and enjoy with other BBQ favourites.
Notes

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