Creamy Potato Salad with Cashew Dressing and Fresh Basil

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

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