NEW Watch: “Bagotte Air-Fryer Review + 3 Vegan Recipes”
A delicious plant based whole foods version of this summer classic…
3 stalk celery
4 spring onions (we used half a medium red onion)
A small bunch of chives
2 sprigs of dill
2 tsp apple cider vinegar
2 tbsp lemon juice + some zest
Salt and pepper to taste.
Chop potatoes into small cubes and steam for 15 mins (don’t let them get too soft).
Immerse potatoes in cold water to stop cooking process and cool them for the salad.
Finely chop the vegetables and herbs and add to the potatoes.
Put cashews, water, vinegar, salt and pepper in a bender and whizz until smooth.
Combine with the rest of the ingredients.
Serve with tossed salad and a legume of your choice.
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