Creamy Potato Salad with Cashew Dressing and Fresh Basil
The recipe Creamy Potato Salad with Cashew Dressing and Fresh Basil can be made in around 45 minutes. One serving contains 292 calories, 8g of protein, and 17g of fat. This gluten free and dairy free recipe serves 6 and costs $1.81 per serving. 18 people were impressed by this recipe. It can be enjo
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 tablespoons almond milk
- 700 g baby potatoes
- 0.75 cup basil leaves
- 1.5 tablespoons chives
- 1 tablespoon mint leaves
- 2 tablespoons parsley
- 0.5 cup peas
- 6 servings ground pepper
- 1 teaspoon dijon honey mustard
- 3 juice of lemon
- 0.25 kalamata olives
- 3 tablespoons nutritional yeast
- 0.25 cup olive oil
- 0.75 cup cashews
- 1 teaspoon rice vinegar
- 1.5 teaspoons sea salt
- 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.