Salade de pommes de terre végane

Ingrédients

• 2 pounds gold potatoes (about 12 potatoes)
• 1 cup cashews (soaked*)
• 1/2 teaspoon salt (plus more for salting the potatoes)
• 1/3 cup almond milk (or milk of choice)
• 1 Tablespoon dijon mustard
• 3 Tablespoons lemon juice (can substitute apple cider vinegar)
• 1/2 cup finely chopped red onion
• 1/4 cup chopped dill
• 1/4 cup chopped parsley
• fresh black pepper

Préparation

1. 1

   Bring a large pot of salted water to a boil. Add the potatoes and cook until just fork tender, about 20 minutes. Drain and let cool, the quarter and place in a large bowl.

2. 2

   Place the drained cashews, milk, mustard, lemon juice and salt into the base of a blender and puree until very creamy; you may need to stop and scrape down the blender depending on blender strength.

3. 3

   Pour dressing over potatoes with onion, dill, parsley and freshly ground black pepper. Toss to coat, adding more salt/pepper as needed.