It’s your favorite summer cookout staple with a vegan twist! Cashews are blended into a creamy dressing and tossed with tender red potatoes and a medley of vegetables, like carrots, zucchini, and red onion for added crunch and color. Top it off with fresh dill and parsley and crunchy “bacon” made from roasted mushrooms for a savory finish..

Quick Info

⏱️ 332 min • 🍽️ 6 servings • ⭐ 100%

Nutrition

286 cal • 7g protein • 50g carbs • 6g fat

Tags

[North American] • [Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Appetizers] • [Dinner] • [Lunch]

Ingredients

• 10 ounces shiitake or cremini mushrooms, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 2 tablespoons low-sodium soy sauce
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon McCormick® smoked paprika
• 2 pounds red potatoes, scrubbed, cut into ½-inch pieces
• ¼ cup cold water, plus more as needed
• 1 teaspoon kosher salt, plus more for boiling potatoes
• ¾ cup raw, unsalted cashews, soaked for 4–12 hours, drained
• 2 tablespoons apple cider vinegar
• 2 teaspoons maple syrup
• 2 garlic cloves
• 1 cup finely chopped red onion
• 2 cups chopped fresh vegetables, such as carrots, celery, zucchini, red bell peppers, sugar snap peas, and/or fennel
• ½ cup minced fresh parsley, plus more for garnish
• ¼ cup minced fresh dill, plus more for garnish

Instructions Preview

1. Make the mushroom bacon: Preheat the oven …
2. In a medium bowl, toss the mushrooms with …
3. Bake the mushrooms for 35–40 minutes until…

…and 5 more steps

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Recipe by: Tikeyah Whittle, Karlee Rotoly • From: Tasty