Dairy-Free ‘Creamy’ Potato Pasta Salad

4 servings



  • 2 pounds small purple sweet potatoes
  • 1 container GO Veggie! Vegan Plain Cream Cheese, room temperature
  • 1 1/2 cups cooked rotini pasta
  • 1/3 cup red onion, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped fresh dill
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 3 scallions, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons GO Veggie! Vegan Parmesan Cheese, plus more for serving


  1. Place potatoes into a large saucepan filled with cold salted water and bring to a simmer. Cook potatoes for 15-18 minutes or until tender. Drain and set aside to cool.
  2. In a large bowl, mash potatoes using a fork. Add remaining ingredients except olive oil and parmesan cheese. Mix well to combine.
  3. Drizzle with olive oil and top with parmesan cheese before serving.
  4. Serve warm or chilled.
Cooking time: 15 to 18 minutes.

Nutritional Analysis:
Calories: 540, Carbohydrates: 67 g, Protein: 9 g, Fat: 27 g, Cholesterol: 0 mg, Sodium: 510 mg, Fiber: 7 g

Recipe by Amie Valpone, a gluten-free recipe developer and personal chef who blogs at thehealthyapple.com