Creamy Potato Salad with Cashew Dressing and Fresh Basil Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 3 to 4 tablespoons almond milk, or as needed
• 1 1/2 lb (700 g) baby potatoes
• 3/4 cup fresh basil leaves, roughly torn if large
• 1 1/2 tablespoons fresh chives, chopped
• 1 tablespoon fresh mint leaves, chopped
• 2 tablespoons fresh parsley, trimmed and chopped
• 1/2 cup fresh or frozen peas, blanched
• fresh ground black pepper to taste
• 1 teaspoon Dijon honey mustard
• juice from 2 lemons (3 tablespoons)
• 1/4 Kalamata olives, pitted and chopped (optional)
• 3 to 4 tablespoons nutritional yeast, to taste
• 1/4 cup olive oil
• 3/4 cup raw cashews, soaked in warm water for 3 hours and drained
• 1 teaspoon rice vinegar
• 1 1/2 teaspoons sea salt, or to taste
• 1 teaspoon Dijon grain mustard

Instructions:

1. Bring the potatoes to a boil in a large pot of water. Reduce the heat to medium and cook until they are fork tender about 10 to 12 minutes. Do not overcook.
2. Drain well and let cool for 10 minutes or longer before transferring to a large bowl along with the peas, basil leaves and olives if using.To make the dressing, combine all the ingredients in a small blender or food processor and pulse into smooth. If it is too thick, add a bit more olive oil or almond milk. Taste for seasoning and adjust nutritional yeast, salt and pepper to taste. Toss the potatoes with the dressing and serve.