EARTH ANGEL VEGAN’S CORN AND BASIL POTATO SALAD WAS BORN BECAUSE MY GARDEN WAS BURSTING WITH VEGGIES AND BASIL. Fresh corn, red skinned potatoes, cucumbers and green onion along with a fresh basil dressing makes this potato salad seasonally delightful.
Boil 5-6 medium red skinned potatoes
1 cup corn (fresh, frozen or canned)
1 large cucumber
1-2 green onions
1/2 cup raw cashews (that have been soaked in warm water for 1 hour)
1 cup unsweetened unflavored plant milk
2 tablespoons white vinegar
1 teaspoon sugar or agave syrup
1 large bunch fresh basil (about 3/4 cup)
1/2 teaspoon salt
1/4 teaspoon black pepper
Boil the potatoes to fork tender, run under cold water and chop into bite sized pieces. Chop cucumber and green onions and a few of the basil leaves. Add the corn to the bowl and make the dressing.
In a blender add the drained cashews and plant milk along with the rest of the ingredient and seasoning… blend on high until smooth. Taste your dressing and adjust salt, pepper and sugar to your liking.
Mix all together and chill for a couple of hours before serving!