Baby Potatoes with a Creamy Basil Sauce (dairy-free + vegan)
Serve this incredibly flavorful anti-inflammatory potato salad as part of any summer meal.
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Cooking tools:
- Blender
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Serving bowl
- Stove
- Spoon
Ingredients
- 3 pounds baby red potatoes
- ¾ cups raw cashews (soaked for 3 to 6 hours)
- 1½ cups fresh basil (packed)
- 6 tablespoons extra virgin olive oil
- 4 tablespoons water
- 3 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, peeled
- ¾ teaspoons sea salt
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