Raw Vegan “Potato” Salad and QnA

Hope you enjoy this Creamy Raw Vegan Potato Salad Recipe!

Stoked to connect with a light spirited QnA while enjoying this raw vegan Creamy “Potato” Salad Recipe that I just made on chef AJ’s youtube channel, the full video and written recipe is below 🙂

Creamy Potato Salad

8 Crimini Mushrooms (.3 lb / 140 g)

3 Zucchini (.75 lb / 445 g)

1/2 Cauliflower (.6 lb / 280 g)

4 Green Onion (.08 lb / 36 g)

Fresh Dill (.02 lb / 6.5 g)

2 Small Avocado (.5 lb / 230 g)

Mustard Seeds (1-2 tsp)

At least 1 day before serving, cube and freeze 3/4 of the cauliflower. The day of thaw in warm water then drain and place in a bowl. Large dice all of the mushrooms and 2/3 of the zucchini and place in the sun for 2 – 4 hours, or in a dehydrator at 118°F for 1 – 2 hours, then add to the bowl. Blend the remaining zucchini, cauliflower, onion bottoms, and mustard seed with 1/2 the avocado. Finely chop the dill and green onion tops, mix together with sauce and cubes. Cut the remaining avocado into cubes and add in with a light stir, serve and enjoy! (650 calories)