Lately I’m obsessed with homemade vegan mayo. Even if you don’t follow a vegan or vegetarian diet, there are three good reasons to make vegan mayo at home:
- You know exactly what goes into it, and there are no preservatives.
- It’s super easy to make; it takes, like, three minutes.
- It’s delicious.
The vegan mayo recipe was adapted from Serious Eats. The only thing I did differently was to use miso paste to add a rich umami as a hidden flavor. If you do not have miso paste, simply skip it and you will still get a perfect creamy sauce. Does it look strange to you that the mayo uses chickpea brine and chickpeas? Make sure you don’t skip these two things, because they are the key ingredients to stabilizing the sauce and making the texture creamy and thick like regular mayonnaise. Once you mix the sauce, you won’t even notice the beans are there.
Today I want to introduce an amazing side dish for your holiday dinner table. Two of my favorite veggies – potatoes and brussels sprouts, are roasted until golden and crispy, then tossed with shallots, cranberries, and pine nuts in the creamy sauce.
I roast vegetables a few times a week and have been testing different temperatures. I found the best way to roast potatoes and Brussels sprouts is to use a high temperature, so it crisps up the surface perfectly without overcooking the inside. Nobody likes mushy vegetables! I’ve also found that using parchment paper usually yields better caramelization than aluminum foil or roasting on the sheet pan directly. Plus, the potatoes won’t stick to the pan.
This creamy potato and Brussels sprouts salad is satisfying enough to serve as a meal by itself. The crispy potatoes and Brussels sprouts are quite filling. The cranberries, onions, and pine nuts add a nice touch to the salad and make the flavor pop with the hearty creamy sauce.
The salad holds up well and can be served warm or cold. So it is a perfect side dish for special occasions as well, such as a weekend dinner party, Christmas, Thanksgiving, or Easter.
I hope you enjoy!
More easy tasty side dishes
- Miso Glazed Carrots
- Five Spice Roasted Potatoes
- Sichuan Dry Fried Green Beans
- 4-Ingredient Fried Cabbage
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
This post is sponsored by the Idaho Potato Commission. All opinions expressed are my own. Thank you so much for supporting the companies that keep this blog going.
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Creamy Potato and Brussels Sprouts Salad
Ingredients
- 1 big russet potato , cut into 1/2-inch pieces (or 2 cups baby potatoes, halved)
- 1 lb brussels sprouts , halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 shallot or 1/4 small red onion, thinly sliced
- 2 tablespoons dried cranberries
- 2 tablespoons pine nuts , roasted
Vegan Mayonnaise
- 2 cloves garlic , minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon miso paste (*Footnote 1) (Optional)
- 3 tablespoons liquid from 1 can of chickpeas
- 12 whole chickpeas
- 3/4 cup grapeseed oil (or vegetable oil)
- 1 teaspoon agave syrup (or cane sugar)
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F (218 C). Line a baking sheet with parchment paper.
- Toss potatoes and Brussels sprouts in a big bowl with olive oil and salt. Spread onto the parchment paper into one layer without overlapping. Bake for 15 minutes. Toss once. Continue baking until the veggies are browned and tender, another 5 minutes.
- While roasting the veggies, combine all the mayonnaise ingredients in a tall container. Use an immersion blender to mix at high speed until it forms a smooth texture.
- Once the veggies are cooked, set them aside to cool for 5 to 10 minutes, then transfer them to a big bowl. Add the red onion, cranberries, and pine nuts. Toss with half of the mayonnaise and season with more salt, if needed. Serve warm as a side.
- Store the rest of the mayonnaise in an airtight container in the fridge for up to a week.
Notes
- Skip this if you’re cooking gluten-free.
Nutrition
Have a question or feedback? Add a Comment
Did you make this? I want to see! Tag @OmnivoresCookbook on Instagram, and rate the recipe below.
Ethel Grant
Hello Maggie! This looks fanstastic, it will be a great way to encourage my children to enjoy vegetables. Will try it soon and hope kids will love it. Thanks so much for the great recipe!
Helen
I love the taste of this salad. It’s simple to make.
Elizabeth @ Bowl of Delicious
Wow, this looks amazing! What a gorgeous, colorful salad. It would be such a great addition to any Thanksgiving table. I love that you added miso to the dressing- if you aren’t vegan, would miso added to regular mayo be good?