We present to you the Vegan Russian Salad: all the potatoes, peas, and carrots you love, wrapped in a silky, plant-based mayonnaise that rivals the classic version. It’s easy to make, beautiful to present, and most importantly, guarantees that touch of comfort food that is a must on the holiday table.
An appetizer without animal derivatives, celebrating taste and conviviality. Get ready to go for seconds because it’s so good it will disappear in an instant.
The festive atmosphere is in the air, and with it comes the desire to bring the great classics to the table, revisited in a modern and cruelty-free way! Forget the traditional Russian Salad.
This year, the magic of Christmas and the cheer of New Year’s Eve meet in a creamy, rich, and absolutely delicious appetizer, perfect for those who have chosen a 100% plant-based diet and for those who want to be amazed by authentic and surprising flavors.
Below I leave you other salads perfect for every occasion and then let’s go right under the photo to find out how to prepare the Vegan Russian salad!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Vegan Russian Salad Ingredients
- 3 potatoes
- 2 carrots
- 3.5 oz frozen peas
- 1/4 cup soy milk
- 1/2 cup corn oil (or sunflower)
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 1 pinch salt
- 2.1 oz giardiniera (optional)
Tools
- 1 Steamer Basket
- 1 Pot
- 1 Immersion Blender
- 1 Bowl in Pyrex glass
Vegan Russian Salad Preparation
To prepare the vegan Russian salad, start by peeling and washing the vegetables, then cut them into uniform small pieces as small as you can.
Place two fingers of water in a pot and place the steamer basket on top, a stainless pasta drainer works too, then place the carrots, potatoes, and frozen peas inside the basket, cover and cook.
As soon as the water starts boiling, count 8/10 minutes and drain them, cool them under cold water, place them on a serving tray, and season with salt.
If you want to add giardiniera or pickled vegetables, choose the ones you like most, drain them from the preserving liquid and add them now.
Meanwhile, while the vegetables are cooking, measure the soy milk in your immersion mixer cup, add a splash of lemon juice, the mustard, and start blending by moving the mixer up and down to incorporate air, add slowly the oil in a thin stream and you’ll see it starts to thicken after a few minutes.
Once you’ve achieved a consistency almost like mayonnaise, salt, taste, and season the vegetables on the serving tray, mix well and keep in the fridge for a few hours before serving and…
ENJOY YOUR MEAL
Storage, Tips, and Variations
The vegan Russian salad can be served as an appetizer, as a side salad or reinforcement salad on the Christmas Eve table🎄 or for lunch, but not only, if you want to eat without eggs it’s a great alternative.
The salad keeps in the fridge for 2 days covered with plastic wrap, the vegan mayonnaise can be stored in a glass jar for 3 days.
You can add other steamed vegetables or even small onions or pickles, always drained from the preserving liquid.
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