Preparation time: 40+ min
2 large potatoes
5 medium carrots
150 g peas (fresh, frozen, or canned)
150 g pickles (half a large jar)
50 g cashew nuts
100 g silken tofu
30 ml soy cream (or other plant-based creams)
1 tbsp mustard
½ tsp salt
½ tsp black pepper
50 ml pickle vinegar
juice of one lemon or lime
Soak the cashew nuts in water for 4 hours.
Cook the potatoes with the peel (approx. 45 minutes). When it cools down, peel it and cut it to about 1 cm large cubes.
Cut the carrots lengthwise into quarters and then to evenly thick pieces. Add to a pot with water together with peas and quickly steam (approx. 10 minutes).
Cut the pickles lengthwise in half, and if they are rather large, cut them to quarters, and then to approx. 5 mm thick pieces.
Wash the cashew nuts with running water and add them to a blender. Add the soy cream, mustard, salt, pepper, lemon, and pickle vinegar. Mix well to get a creamy texture. Add water gradually to form a nice cream. Add the silky tofu and mix well again.
Place the cooled vegetables in a salad bowl, add cashew nut mayonnaise, and let it cool in the fridge.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.