Ingredients: |
Ingredients: 1 lb small red potatoes
2½ C diced vegetables (i.e. bell pepper, celery, red onion, etc.)
1 C raw cashews
⅓ C water
1 Tbsp grape seed, olive, or avocado oil
2 Tbsp white wine or apple cider vinegar
1 Tbsp spicy mustard
1-2 Tbsp agave nectar or maple syrup
2 Tbsp dried dill (or use 4-5 Tbsp fresh dill per 2 Tbsp dried)
¼ tsp each sea salt and black pepper (plus more to taste)
3-4 cloves garlic (minced)
1 tsp hot sauce (optional)
Fresh chopped parsley, for garnish
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Directions: |
Directions:1. Add cashews to a small bowl and cover with boiling hot water
2. Let sit uncovered for 1 hour
3. In the meantime, add potatoes to a large saucepan and cover with room temperature water
4. Bring to a boil over high heat, then reduce to medium-high heat so the water is at a low boil
5. Cook for 15-20 minutes or until tender and a knife easily slides in and out, drain and set on a cutting board or counter to cool slightly
6. Once the cashews have soaked, drain well and add to a blender along with an additional ⅓ C water
7. Add grape seed oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper and garlic
8. Blend on high, scraping down sides as needed, until texture is creamy and thick, but pourable. Add more water if needed
9. Taste and adjust flavor as needed and add hot sauce if desired
10. Cut cooked potatoes into bite-size pieces and add to a large mixing bowl along with chopped vegetables
11. Top with all of the sauce and stir to coat
12. Garnish with parsley and serve as is or cover and transfer to the refrigerator, and chill until cold |
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