Creamy Russian Salad- Vegano Italiano Festival Tasting and Webcast Segment 2

Join us the Summer for the best vegan vacation you'll have- The Inaugural Year of Vegano Italiano Festival July 2015! Dr. Ruby and several other special guests will be hosts on this special adventure in Italy.
Watch to learn all about the trip plus watch us make some yummy Italian dishes! In this segment we make a super creamy vegan mayo and Russian Salad!


Cauliflower 1/2 Cup (8 tbs)
Carrot 1/2 Cup (8 tbs)
Turnip 1/2 Cup (8 tbs)
Peas 1/2 Cup (8 tbs)
Celery stalk 1
Almond milk 1/3 Cup (5.33 tbs)
Sunflower oil 1 Cup (16 tbs)
Almond flour 1/4 Cup (4 tbs)
Turmeric 1 Teaspoon
Pink salt To Taste
Lettuce head leaves 1 Pound



1. Blend together almond milk, sunflower oil, almond flour, turmeric and pink salt.

2. Continue to blend for about 20 minutes until it reaches a mayonnaise consistency.

3. Mix the dressing with the vegetables. Put in a sealed container and let it sit in the refrigerator overnight.


4. Serve the salad over a fresh cabbage or lettuce leaf. Drizzle some extra dressing on top. Enjoy.

Recipe Summary

Difficulty Level: Medium
Servings: 12

Nutrition Facts

Serving size

Calories 215Calories from Fat 181

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 67 mg2.79%

Total Carbohydrates 7 g2.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet