Creamy potato and pea salad in a creamy cashew and mustard “mayonnaise” style dressing
Substances:
- three to four tablespoons almond milk, or as necessary
- one 1/2 lb (700 g) baby potatoes
- 3/4 cup new basil leaves
- one 1/2 tablespoons fresh chives, chopped
- one tablespoon refreshing mint leaves, chopped
- 2 tablespoons fresh parsley, trimmed and chopped
- one/two cup fresh or frozen peas, blanched
- clean ground black pepper to style
- one teaspoon Dijon honey mustard
- juice from two lemons (three tablespoons)
- 1/4 Kalamata olives, pitted and chopped (optional)
- three to 4 tablespoons dietary yeast, to style
- one/four cup olive oil
- three/four cup uncooked cashews, soaked in warm h2o for three hours and drained
- 1 teaspoon rice vinegar
- 1 one/2 teaspoons sea salt, or to taste
- one teaspoon Dijon grain mustard
Recommendations:
- Bring the potatoes to a boil in a pot of h2o. Lessen the heat to medium and cook until fork tender — about 10 to 12 minutes. Do not overcook. Drain properly and allow sit for 10 minutes or longer just before transferring to a large bowl together with the peas, basil leaves and olives.
- To make the dressing, incorporate all the elements in a smaller blender or processor and pulse into smooth. If it is thick, add a bit additional olive oil or almond milk. Include seasoning and yeast, salt and pepper to flavor. Toss the potatoes with the dressing and serve.