Hi Reader,

I love a good potato salad, but I never loved the heavy, mayo-soaked kind. So I made one that’s creamy without it.

The dressing is blended silken tofu with lemon, Dijon, and a little nutritional yeast. Then I added edamame for plant protein, plus celery, red onion, capers, and some fresh dill.

It’s ready in about 30 minutes, keeps well in the fridge, and travels easily, so it works for potlucks, picnics, and meal prep.

Edamame are one of the few plant foods that give you all nine essential amino acids, which is why they work so well when you want protein in a vegan meal.

One cup of cooked, shelled edamame has about 18 grams of protein and 8 grams of fiber!

Full recipe is on the blog now → Creamy Vegan Edamame Potato Salad​

​Creamy Vegan Edamame Potato Salad​

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