Name: Vegan Crack Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vegan
Ingredients: ½ cup raw cashews; 1 Tablespoon unsweetened plain plant milk; 1 Tablespoon lemon juice; 2 Tablespoons water; ¼ cup distilled white vinegar; ¼ teaspoon reduced-sodium tamari; 2 teaspoons white miso; 1 teaspoon organic maple syrup; 1 Tablespoon nutritional yeast; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 Tablespoon dried minced onions; ¼ teaspoon dried ground mustard powder; ¼ teaspoon smoked paprika; 1 teaspoon dried parsley; 2 teaspoons freeze-dried chives; ¾ teaspoon sea salt (+/-); 1/8 teaspoon black pepper (+/-); 2 cups frozen baby peas, thawed; 10 to 12 oz. fusilli pasta, cooked and cooled; ¾ cup red onion, fine dice; Freshly chopped chives

Description

Elevate your gatherings with Vegan Crack Pasta Salad, a creamy and delicious dish that’s bound to impress! This vibrant salad features a rich, plant-based dressing made from soaked cashews and an array of fresh vegetables. Perfect for potlucks, picnics, or simply meal prep for the week, this versatile recipe offers a healthy twist that appeals to both vegans and non-vegans alike. With its delightful combination of flavors and textures, this pasta salad is not just satisfying but also provides essential nutrients, making it an ideal addition to any meal.

Ingredients

Scale

½ cup raw cashews
1 Tablespoon unsweetened plain plant milk
1 Tablespoon lemon juice
2 Tablespoons water
¼ cup distilled white vinegar
¼ teaspoon reduced-sodium tamari
2 teaspoons white miso
1 teaspoon organic maple syrup
1 Tablespoon nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon dried minced onions
¼ teaspoon dried ground mustard powder
¼ teaspoon smoked paprika
1 teaspoon dried parsley
2 teaspoons freeze-dried chives
¾ teaspoon sea salt (+/-)
1/8 teaspoon black pepper (+/-)
2 cups frozen baby peas, thawed
10 to 12 oz. fusilli pasta, cooked and cooled
¾ cup red onion, fine dice
Freshly chopped chives

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Instructions

Soak cashews in boiling water for 20 minutes; then drain.
In a high-speed blender, blend soaked cashews with plant milk, lemon juice, water, vinegar, tamari, miso, maple syrup, nutritional yeast, and spices until smooth.
In a large mixing bowl, combine thawed peas, cooled fusilli pasta, diced red onion, and chopped chives.
Toss salad ingredients together with the creamy dressing until well-coated.
Refrigerate for at least one hour before serving to allow flavors to meld.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Vegan

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 3g
Sodium: 320mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg