Creamy Potato Salad with Cashew Dressing and Fresh Basil

Ingredients

• 3 tablespoons vanilla almond milk or as needed
• 700 g baby potatoes 
• 0.8 cup basil fresh
• 0.8 cup basil fresh
• 1.5 tablespoons chives fresh chopped
• 1 tablespoon mint leaves fresh chopped
• 2 tablespoons parsley fresh trimmed chopped
• 0.5 cup peas fresh
• 6 servings pepper fresh black to taste
• 1 teaspoon dijon honey mustard 
• 3  juice of lemon 
• 0.3  kalamata olives pitted chopped
• 3 tablespoons nutritional yeast to taste
• 0.3 cup olive oil 
• 0.8 cup cashew pieces raw drained for 3 hours and
• 1 teaspoon rice vinegar 
• 1.5 teaspoons sea salt to taste
• 1 teaspoon coarse mustard 

Equipment

• food processor
• bowl
• pot
• blender

Directions

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.