Creamy Vegan Potato Salad

Place the cashews in a bowl and cover them with water. Soak them while making the recipe, at least 30 minutes if using a high speed blender and about 1 hour for a regular blender. If you think ahead, you can soak the cashews overnight before making the salad. (You also can make the cashew mayo in advance.)

Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 10 to 15 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with the white wine vinegar and ½ teaspoon kosher salt . Mix and let stand until ready to assemble.

Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions . Mince the dill pickles.

Make the cashew cream: After the cashews have soaked at least 30 minutes (more, if time), drain them. In the bowl of a blender, place the cashews, water, olive oil, yellow mustard, white wine vinegar, maple syrup, garlic powder, and kosher salt . Blend on high for several minutes until smooth and creamy. (Makes about 1 cup; store refrigerated if making in advance.)

In the bowl with the potatoes, mix in the cashew mayonnaise, celery, green onions, pickles, 1 tablespoon yellow mustard, ½ teaspoon kosher salt , and fresh ground pepper. Serve immediately, or refrigerate until serving.