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Recipe by Brittany Mueller
In a large pot, cover potatoes with cold water. Add 1 tbsp salt and 1 tbsp vinegar. Bring potatoes to a boil over high heat and then lower the temperature slightly to simmer the potatoes until they are just fork tender (about 5-10 minutes).
Use a strainer to drain the potatoes and then spread them onto a baking sheet in a single layer. While the potatoes are still hot, toss them with 2 tbsp lemon juice and ¼ tsp salt. Let the potatoes cool to room temperature on the baking sheet.
Once the potatoes have cooled, add them to the bowl with the dressing and mix well. Taste and adjust the seasoning.
In a large bowl, use a spatula to soften the Daiya Roasted Garlic cream cheeze. Whisk in the vegan mayo, the remaining 2 tbsp lemon juice, fresh herbs, and salt and pepper to taste.
Chill the potato salad for 1 hour before serving. Garnish with fresh herbs and cracked black pepper.
Store leftovers in an airtight container in the fridge for up to 5 days.
Brittany Mueller is a Canadian recipe developer and food photographer. Find her, and more delicious vegan recipes, at I Love Vegan.
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