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I could write an entire cookbook on sauces and dips. The Melting Pot is one of my favorites because you get, like, 15 sauces with every course. I'm a sauce gal. I'm also a cilantro gal. Cilantro is controversial. You either love it or hate it. Delicious herb, or soapy nightmare. But despite how you feel, cilantro is indisputably a super food. Here's why: Cilantro is a great chelator (KEE-LAY-TOR). Chelation means "to grab" or "to bind", which is what cilantro does when it meets a heavy metal. The minerals of sodium, potassium, and chloride in cilantro are bound to phytochemicals and have the ability to travel past the blood-brain barrier. When these minerals enter the bloodstream, they meet up with the amino acids glycine and glutamine and bond together to form a SUPER neurotransmitter. The brain loves these minerals and when it draws them up, it gets a surprise bonus package: phytochemicals that deliberately remove toxic heavy metals from the brain thus dissolving the toxic heavy metal residue that gets stuck to neurons. Free neurons means optimally functioning neurons. I know what you're thinking: "Awesome, I can just eat some other foods with the same minerals of sodium, potassium and chloride and get the same results and not ever have to eat soapy cilantro!" Not exactly. That's the magic of cilantro's detoxifying ability. Its almost like these minerals get coded with cilantro's DNA which supercharges them. Food is SO COOL y'all. Ingredients: 1 cup of cashews, soaked for at least one hour 1 bunch of cilantro 1 jalapeno 1/2 tsp salt 1 clove of garlic 2 tbsp of lime juice 1/4 cup of water 1 tsp of maple syrup Combine all ingredients in a high speed blender and process until smooth. Store in an airtight container in the fridge for up to a week. This is great on baked potatoes, and with my Nori Wraps (pictured). #cilantro #chelation #chelator #cilantrojalapeno #plantbased #sauce #dip #vegan #vegetarian #wholefood #heavymetaldetox #detox #detoxifier

This is one of my favorite lunches. It reminds me of sushi without the price tag. Sea vegetables are some of the most amazing foods on the planet. Not only do sea vegetables purify and balance the ocean ecosystem, they are also one of the most nutrient dense AND bioavailable foods you can put in your pie-hole. Bioavailable means that seaweed is naturally easy for our bodies to digest, assimilate, and absorb the kick-ass nutrients that seaweed provides. Did I mention that seaweed is also a sustainable resource? Just like seaweed purifies the ocean, it also detoxes your body. Nori is rich in iron, potassium, magnesium, vitamin A, C, B1, B2, niacin and iodine. Nori also has the highest protein content and is the most easily digested of the seaweeds. In parts of Asia and Japan, sea vegetables have been linked to health and longevity in populations with a high consumption of the food. If you're looking for ways to add this SUPER anti-oxidizing food to your diet, these nori wraps are a great starting point! Ingredients: 1 package of nori sheets Any of the following veggies, sliced long and thin: Sliced bell peppers Baby spinach/chopped romaine Sliced cucumber Sliced mango Sugar snap/snow peas Thinly sliced red/green cabbage Fresh cilantro, parsley, green onions Sliced Avocado Sliced Jicama Sprouts - mung bean, alfalfa Ramekin of warm water Place one nori sheet in front of you, rough side facing up. About one quarter of the way up from the bottom, start layering your toppings, starting with your spinach or romaine first. Do not over-layer and toppings should take up no more than ¼ of the entire sheet, otherwise you won’t be able to roll it. Dip your index and middle fingers in the warm water and spread the remaining empty top half of the nori sheet with the warm water, dipping your fingers back in the water as they dry out. Take the bottom edge (the edge closest to you) and pull it up towards the top to begin rolling slowly, pushing the toppings back towards you as you roll. Repeat until you run out of toppings! I really love dipping these nori wraps in my Creamy Cilantro Jalapeno Dip. #lunch #snack #noriwraps #veggies #plantbased #vegan #vegetarian

This meal is a staple on our menu. My husband loves it! I love it because it makes a lot of food and is easy to clean up. Its also packed FULL of important nutrients. Did you know that red bell peppers contain the most amount of vitamin C in all the plant kingdom? See ya later, orange! (Just kidding, we still love you). Red bell peppers are also a great source of Vitamin A, B6, and folate. They are a good source of beta-carotene, vitamin E, and fiber. Black beans are showing up for your daily protein, and sweet potatoes are coming in hot with some complex carbohydrates along with a literal TON of nutrients - check out my Sweet Potato Hash for that knowledge bomb. To recap: we've got antioxidants, fiber, protein, carbohydrates ALL ON THE SAME PAN. Exciting stuff, am I right? Ingredients: 3 sweet potatoes, washed and chopped 2 poblano peppers, washed and roughly chopped (green bell if you can't find poblano) 2 red bell peppers, washed and roughly chopped 1 can of black beans, drained and rinsed 1 cup organic frozen corn (optional) 1 jalapeno, thinly sliced (optional) 2 tsp garlic powder 2 tsp cumin 1 tsp chili powder 1 tsp salt 1 tsp smoked paprika 1 tbsp olive oil, avocado oil, or coconut oil. Preheat oven to 400 degrees. Combine olive oil, chopped sweet potatoes, and half the salt on a large sheet pan until all is coated. Pop in the oven for 15 minutes. While the potatoes cook, chop the other veg and rinse the black beans. When the 15 minutes are up, remove the sweet potatoes from the oven and add the peppers, black beans, corn, spices, and the rest of the salt. Using a wooden spoon (or stiff spatula), carefully stir to combine and make sure all the veg is coated with the spices. Pop back in the oven for another 20-30 minutes, until the sweet potatoes are soft. Serve hot with cilantro, onion, avocado, hot sauce, or a fried egg if that's your vibe. Store leftovers in the fridge for up to a week. NOTE: I'm not a fan of corn. Not even organic corn. The nutrient profile of corn in this country and in most parts of the developed world is abysmal compared to its ancestors (a topic for another day). BUT its sweet and it gets my kids to eat veggies so...I have made my peace with adding a bit here and there. #onepanwonder #sweetpotato #rebellpepper #protein #carbs #complexcarbs #easycleanup #plantbased #wholefood #spicy #mexican

What the heck are chia seeds? Good question. I had to Google it before I started writing because I wasn't sure how to explain them, and I learned some cool facts! Ready? According to Wikipedia, chia seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family indigenous to central and southern Mexico (or of the related Salvia columbariae of the southwestern United States and Mexico. Chia seeds were a staple food for the ancient Aztecs and Mayans. Chia means "strength" in ancient Mayan. (healthline.com) Chia seeds are extremely high in fiber and among the best plant-based sources of omega-3 fatty acids, making it a great option for vegans and vegetarians. They also provide high-quality protein, calcium, phosphorus, and iron. They can improve digestive and cardiovascular health, and lower your chances of developing diabetes. Probably the coolest thing about chia seeds is their ability to absorb liquid and form a gel. This can be used to thicken sauces (instead of refined flour or cornstarch) or as an egg replacement. You're going to love this recipe. Three ingredients, no crazy kitchen equipment. Yes, I gave up the Vitamix on this one. Ingredients: 10 oz. frozen raspberries, defrosted 3 tbsp maple syrup 1 tbsp chia seeds Combine all ingredients in a bowl. Use the back of a fork to mash up the raspberries as much or as little as you prefer, and stir the chia seeds and maple syrup together. Cover and refrigerate for at least two hours before eating. NOTE: If you have a thing with textures, you can throw all the ingredients a blender for a smooth consistency, before putting in the fridge. I knew I'd figure a way to get my Vitamix in here somehow. #chia #chiaseeds #magicalfood #chiapudding #threeingredients #plantbased #wholefood #vegan #vegetarian

If you ever needed a bad-day meal, this is the one. Unlike greasy, fried comfort food, the sweet potato provides ALL the emotional support without all the bloat, depression, lethargy, and brain fog. Sweet potatoes provide an important form of glucose that aids in the development of dopamine, GABA, and serotonin, so it truly is "happy food". The production of these chemicals can also help you get a good night sleep. In fact, if you wake up in the middle of the night, have a couple bites of plain sweet potato to get you back to dreamland. Ingredients: 3 sweet potatoes, peeled and shredded 1/2 yellow onion, chopped 1 lb. lean ground sausage, turkey, venison (optional) 1 jalapeno, seeds and pith removed, finely chopped (optional) 1 tsp salt 1 1/2 tsp ground cinnamon 1 tbsp Extra Virgin Olive Oil Heat a large, deep skillet over medium high heat. If using meat, add to the skillet and brown the meat. Strain meat from skillet and place aside. Drain liquid from pan and add the tablespoon of olive oil. Return the pan to medium heat. Once the oil is shimmering, add the onions and sauté for 3 minutes. Next, add the shredded sweet potatoes and jalapeno, if using. Sauté for 5-10 minutes, until the sweet potatoes have wilted significantly. Add the meat, cinnamon, and salt to the skillet and mix together. Sauté for another 10 minutes and serve hot. NOTE: This is stellar with a fried egg and hot sauce on top, if you eat eggs. If not, the hot sauce is just as good! #sweetpotato #sweetpotatohash #plantbased #wholefood #happyfood #comfort food

I heard about this recipe on a local vegan Facebook group of which I'm a member. Someone was looking for a vegan version of "green spaghetti". I had never heard of such a thing. I did a quick search of green spaghetti and found tons of recipes featuring dairy and gluten. Challenge accepted! The green in Green Spaghetti comes from poblano peppers and cilantro. Poblano peppers are a type of chili pepper native to Mexico. The are high in fiber, and vitamins A & C, which act as antioxidants to help your body fight damage from free radicals. Capsaicin, a compound found in peppers that provides the spicy feeling, may provide anti-cancer benefits. Capsaicin is also known to fight inflammation, works as a natural pain reliever, and boosts immunity. This sauce is so yummy that you might find yourself eating it on everything. The recipe makes a bit more than what you need for one pound of pasta. I like to eat the extra on baked potatoes, use it as pizza sauce on homemade pizzas, tacos, nachos, etc. Ingredients: 1 cup of raw cashews, soaked in hot water for at least 1 hour 1 small yellow onion 2 cloves of garlic 1 cup of unsweetened, unflavored almond milk Juice of 1 lemon 1 tsp of apple cider vinegar 1 tsp of fine sea salt 1 tbsp of nutritional yeast 1 tbsp of white miso paste (optional) 1 large handful of cilantro 4 poblano peppers, roasted, peeled and de-seeded 2 big handfuls of baby spinach 1 lb. of gluten free pasta Cook the pasta according to the package directions. While the pasta cooks, combine soaked cashews, onion, garlic, almond milk, lemon juice, apple cider vinegar, salt, nutritional yeast, miso paste, cilantro, and poblano peppers into a high speed blender and blend until smooth. When the pasta is done, drain and add back to the pot. Pour the desired amount of sauce over pasta (remember, you will have more sauce than pasta) and add fresh spinach. Stir to combine, and cover for 5 minutes or so to allow the spinach to wilt slightly. Serve immediately and enjoy!

When I was in college, I worked at a not-really-mexican food restaurant. Other than their fresh-made flour tortillas, I was OBSESSED with their salsa. Years after I left, I spent a great deal of time tracking the recipe down and testing my own. I'm happy to report that this is it! I think the reason I love this salsa so much is because its very cilantro-centric. Cilantro is one of the most controversial foods out there. You either love it or hate it. I'm Team Cilantro all the way and not just for its taste! Cilantro can do SO MUCH to improve your health. Cilantro is an incredible herb that is chock full of vitamins A, K, and C, plus minerals such as iron, calcium, and magnesium. It also has more antioxidants than most fruits and vegetables! Cilantro is an amazing heavy-metal detoxifier because of its ability to remove mercury and aluminium from where it is stored in fat tissues. It also contains an anti-bacterial compound called dodecenal which has the ability to kill salmonella bacteria and prevent salmonella poisoning. Cilantro is highly beneficial for Alzheimer's disease, Parkinson's disease, arthritis, diabetes, viral and bacterial infections, hepatitis, colitis, obsessive-compulsive disorders, autism, Tourette Syndrome, infertility, and Bell's Palsy. Its also very helpful for autoimmune disorders like fibromyalgia, Guillain-Barre syndrome, IBS, MS, and chronic fatigue syndrome. If you don't have any of these dis-eases, cilantro is also known to support the stomach, spleen, adrenals, thyroid, pancreas, bladder and lungs! Ingredients: 2 large Roma tomatoes 2 - 14.5 oz. cans of organic diced tomatoes 1-2 jalapenos (or serrano, or habanero if you're feeling brave) 2 tbsp red wine vinegar 1 tbsp ground cumin 4 cloves of garlic 1 large sweet or yellow onion 1/2 tsp salt 1/2 tsp cayenne pepper 1 bunch of cilantro (yes, the WHOLE BUNCH) Combine all ingredients in a food processor or blender until you reach the desired consistency. I like mine fairly smooth, but feel free to go chunky! Store in glass jars in the fridge for up to two weeks! I would make this at least four hours before eating it, to give the flavors time to hang out together. Enjoy!

This recipe was born from cleaning out my fridge. I had several veggies that were about to go bad, and I had a package of noodles in my pantry. Over the years I've refined the recipe a bit, but don't feel like you have to use the exact vegetables listed below. I've used green beans, asparagus, Brussels sprouts, butternut squash, tomatoes, mushrooms, spinach, frozen peas, and cabbage-really anything I had in my fridge that needed to be eaten. This recipe is designed to be flexible. Since there are so many vegetables in this recipe, I'm not going to delve into the nutrient profiles of each veggie. Plus, this recipe really provides you the creative freedom to make it your own and add whatever veggies you have on hand. Ingredients: 1 zucchini, sliced into thin strips 1 yellow squash, sliced into thin strips 1 red bell pepper, sliced into thin strips 3 small carrots, peeled and sliced into thin strips 1 head of broccoli, cut into florets 2 cups of cauliflower (about 1/2 head), cut into florets 1 yellow onion, thinly sliced 1/4 cup of olive oil 1 teaspoon of dried Greek oregano 1 teaspoon of dried basil 1/2 teaspoon of dried thyme 1/2 teaspoon of dried rosemary 1/4 teaspoon of red pepper flakes 1 teaspoon of sea salt 1/2 teaspoon black pepper 1 package of gluten free pasta (I like Trader Joe's brown rice and quinoa pastas) Preheat the oven to 450 degrees and prep your veg. Line a large baking sheet (or two small) with parchment paper and add your cut up veg. In a small bowl, combine the oregano, basil, thyme, rosemary, red pepper flakes, salt, and pepper and stir to combine. Drizzle the veg with the olive oil and sprinkle the seasoning mix. Use your hands to toss everything together, making sure the vegetables are evenly coated with olive oil and spices. Pop in the oven for 20 minutes. While you wait, cook the pasta according to package directions. When al dente, drain the pasta and add back to the pot in which you cooked it. When the veg are done, remove from oven and add to the pasta. Stir gently to combine. I sprinkled a bit of nutritional yeast on top to give it a cheesy flavor, but feel free to omit if you don't have it. I used less than a teaspoon for the whole pot. Serve warm or cold. #primavera #veggies #eatyourveggies #plantbased #pasta

The aguachile I had in Mexico recently was a tomato-based version that wasn't very spicy and had octopus instead of shrimp, which is the more traditional option. I knew I had to make a plant-based update as soon as I got back. One of my favorite dishes is a cauliflower ceviche from Forks Over Knives called Landlocked Ceviche and I used it as my inspiration to create this aguachile. Aguachile (literally translated means 'fire water') is traditionally a very spicy ceviche typically made from shrimp. Traditional Aguachile is best served cold, and this plant-based version is no different. Cauliflower has become the most popular kid at school lately and rightfully so. The internet and groceries have exploded with numerous healthy substitutions for all of our favorite not-so-healthy foods: cauliflower pizza crust, tortillas, rice, buffalo wings, and the list goes on and on. Cauliflower is incredibly high in vitamin C, K, and B-complex, excellent for supporting a strong immune system. Its also high in minerals such as boron, calcium, and molybdenum. Cauliflower contains powerful anti-cancer compounds that are particularly beneficial in preventing breast, cervical, ovarian, colon, stomach, and prostate cancers. It further serves as an excellent anti-inflammatory because of its omega-3 and vitamin K content, and a vital food for those trying to prevent chronic inflammation diseases like fibromyalgia, hepatitis, arthritis, IBS, cystic fibrosis, cardiomyopathy, and even Alzheimer's disease. Cauliflower also contains a compound known as DIM (or di-indolyl-methan) that has been shown to be effective in the treatment of HPV and cervical dysplasia. Cauliflower is a great source of high quality protein that is easily assimilated into the body, while also known to be an effective detoxifier. Especially detoxifying for the liver and spleen, it also cleanses toxins from the blood, lymph, tissues, and other organs. Cauliflower has been found to protect the lining of the stomach, which is essential in the prevention of bacterial overgrowth of H. Pylori in the stomach. With all the positive benefits that cauliflower can provide, its no wonder that there are so many recipes for cauliflower substitutes! Ingredients: 4 cups of fresh cauliflower florets, small 6-7 limes, juiced 1 jalapeno pepper, roughly chopped 1 serrano pepper, roughly chopped 1/3 cup cilantro, tightly packed 1 teaspoon of salt 1/2 red onion, thinly sliced 1/2 cucumber, peeled and de-seeded 1 avocado, sliced 1 honey mango, sliced (or 1/2 cup of chopped fresh watermelon) In a blender, add chilis, lime juice, cilantro, and salt. Pulse until the chilis are just broken up. Place cauliflower florets in a shallow dish with a lid. Pour sauce over the cauliflower and allow to marinate in the fridge for at least an hour, or overnight. While marinating, peel the cucumber and remove the seeds, and chop into half inch pieces. Slice mango (or chop watermelon), and slice the red onion. Before serving, add diced cucumber and red onion and toss to combine. Spoon into a shallow bowl, with plenty of aguachile. Sprinkle with a pinch of salt and top with sliced avocado and either mango or watermelon. Enjoy with a tall glass of horchata! #cauliflower #ceviche #aguachile #plantbased

I have a mint plant that, despite my neglect, is growing exponentially in my yard and I needed a good recipe in which to use it. It FINALLY hit me! I'd never had a grasshopper anything until I made this recipe. I went into it blind and I'm glad I did. I don't think I could ever have another version than this one right here. I got some help on the filling from Emily at Pretty Pies. You should definitely check out her stuff! Mint is incredibly calming and provides many digestive and antibacterial properties. It is known to relax digestive muscles which can relieve symptoms of IBS. Mint also aids in the digestion of fats, perfect to ingest at the end of a rich meal. Mint tea can ease mental fatigue, mood swings, sinusitis, asthma, head colds, headaches, and congestion. Mint has one of the highest antioxidant and anti-inflammatory capacities of any food, and is effective in relieving seasonal allergy symptoms. The menthol in mint is a natural aromatic decongestant that helps to break up phlegm and mucus, making it easier to expel. The cooling qualities of mint are also great at easing a sore throat, especially when in tea form. If you're feeling sick, this recipe will comfort you on variety of levels! Ingredients: Crust: 1.5 cups of almond flour 1/2 cup shredded unsweetened coconut flakes 1/4 cup cocoa powder 3 tablespoons of maple syrup 1 tablespoon of refined coconut oil, melted 1/4 teaspoon sea salt Filling: 2 cups of raw cashews, soaked at least 2 hours in hot water 1 cup of fresh spinach, very tightly packed 1/2 cup of maple syrup 2/3 cup of refined coconut oil, melted 1 teaspoon of alcohol free vanilla extract 1/4 teaspoon of sea salt 7 large fresh mint leaves Topping: 1 can of coconut cream, chilled overnight 1 teaspoon of alcohol free vanilla extract 1 tablespoon of maple syrup Grated dark chocolate (optional) Preheat the oven to 350 degrees. In a food processor, pulse together the almond flour, shredded coconut flakes, cocoa powder, and sea salt until combined. Then process the mixture on low and drizzle in the coconut oil and maple syrup. The texture should look like wet sand. Pour into a greased pie plate, or a 9-inch spring form pan and press down firmly with your hands to an even, firm layer that covers the bottom of the pan (if using a spring form), or bottom and up the sides (if using a pie plate). Pop in the oven and bake for 10-12 minutes. Remove from the oven and let cool completely. Rinse the soaked cashews thoroughly. In a high speed blender, combine the cashews, spinach, maple syrup, coconut oil, vanilla extract, sea salt, and mint leaves. Blend on high until there are no lumps and the mixture is smooth and creamy. You may need to use the tamper, or stop and scrape down the sides to achieve this consistency. On my blender, it usually takes about 1 minute of blending. Pour the filling into the cooled pie crust and smooth out into an even surface. Pop in the fridge for at least 4 hours, or overnight if you can wait that long. When ready to serve, scrape the separated coconut cream out of the can (save the leftover water for a smoothie or something) into a chilled bowl. Add the maple syrup and vanilla extract, and use chilled beaters to whip. I beat with medium speed for about a minute until it had a smooth, whipped consistency. Pour on top of pie and smooth out into an even surface. At this point, you can cut and serve or you can grate some dark chocolate over the top. The pie will stay good for up to 5 days in the fridge, if it lasts that long! #grasshopperpie #chocolate #mint #plantbased #dessert #healthy

Ever since I discovered frozen green chiles at Trader Joes, I've been a bit obsessed. I never used to think much of them until I met a friend from New Mexico who SWORE by them. I'd never had one that was spicy enough for my taste and all but wrote them off after that. I was SO WRONG. The green chiles I've gotten from TJ's have been every bit as spicy as a jalapeno and I LOVE their flavor. I also LOVE a little fruit in my salsa. Sweet and spicy is such a legendary combination. Pineapple's healing enzymes and nutrients act as scrubbing mechanisms that help clean up and flush out sticky mucus and debris that can build up in the liver. It also helps to dissolve gallstones, and an excellent cleansing and detoxifying fruit. Pineapples also boost the immune system, build strong bones and aid in digestion. They are a great source of vitamin C and manganese (important antioxidants), and a great way to get in dietary fiber. Pineapples also contain high amounts of thiamin, also known as vitamin B1, that is vital in the body's production of energy. If losing weight is your goal, don't feel like you have to miss out on pineapple. They are surprisingly low in calories, despite their sweetness. This is a quick and easy one. It takes less than 20 minutes to have a fresh salsa to put on salads, in wraps, or to serve at a party. You can also store in the fridge for up to 5 days. Ingredients: 2 cups of fresh pineapple, finely diced 1 cup of frozen green chiles, defrosted 1/2 yellow onion, finely chopped 1/2 red bell pepper, finely chopped 1/4 cup of cilantro, finely chopped 1/4 teaspoon of sea salt Combine chopped pineapple, green chiles, yellow onion, red bell pepper, cilantro, and salt and mix gently with a spatula. Serve immediately or chill in the fridge until ready to serve. #pineapple #pineapplesalsa #salsa #freshsalsa #greenchiles #plantbased #foodthatmakesyoufeelgood #salsafresca #appetizer #snack

I have never met a potato salad that I didn't like. And I LOVE that every family has their own recipe. I find that so exciting; every barbecue is a new adventure! My mother-in-law is from Spain and her potato salad is more mayonnaise-based with canned tuna (the good kind, packed in olive oil) and green olives. Its totally different from what I'm used to but so, so delicious. My mom's recipe is simple, but also delicious. She takes a mustard approach, with eggs, celery, onion, sweet relish, and hot sauce. This recipe is a plant-based homage to her classic potato salad. I talk about the underrated glory that is the potato in my e-book but its worth talking about it again here. If I can do one thing in my nutrition life, it's to debunk the bad reputation that potatoes have gotten over the years. Potatoes are wrongly accused of contributing to obesity, diabetes, inflammation, candida overgrowth, cancer, and other conditions, but in reality, they can REVERSE these conditions. The toxic oil in which potatoes are fried, the processed cheese sauce that gets slopped on top, and the heaps of butter, sour cream, and chemically created bacon bits are the true culprit of these diseases. The skin of the potato is one of the best sources of nutrients on Earth. Its made up of amino acids, proteins, and phytochemicals. The entire potato, both inside and out, adds value and benefit to your health. They are high in potassium, B6, and the amino acid lysine. Lysine is a powerful warrior against cancers, liver disease, inflammation, and viruses like shingles and Epstein-Barr that are the cause of joint pain and autoimmune disease. In addition to being antiviral, they are also antifungal and antibacterial. Potatoes stave off liver disease, sooth nerves and the digestive tract, strengthen the kidneys, and can reverse Crohn's, colitis, IBS and peptic ulcers. They're truly your friend if you suffer from chronic illness. Furthermore, potatoes are a grounding food. If you feel out of touch or not like yourself, eat some potatoes. They center your perspective, and bring peace and balance to your life. If you've got a 4th of July barbecue coming up, I encourage you to make and take this potato salad with you. It does great at room temperature since its mayonnaise-free, and I think everyone will be pleasantly surprised at how delicious and nutritious potato salad can be! Ingredients: Salad: 10-12 medium gold potatoes, washed thoroughly, skins on 1/2 yellow onion, finely chopped 3 celery stalks, finely chopped 2 dill pickles, finely chopped 1 batch of cashew cream (recipe below) Cashew Cream: 1 cup of raw cashews, soaked for at least 2 hours in hot water 3/4 cup almond milk, unsweetened and unflavored 1 lemon, juiced 1/2 cup yellow mustard 1 tablespoon of avocado oil 1 tablespoon of raw apple cider vinegar 1 teaspoon of salt 2-3 (or more) shakes of your favorite hot sauce (I like Cholula or Yellow Bird) #potatosalad #plantbased #classic #healingfood #potatoes