Description
Elevate your pasta salad experience with this Vegan Crack Pasta Salad, a creamy and flavorful dish that will impress everyone at your next gathering. Perfect for work lunches, picnics, potlucks, or tailgates, this plant-based salad combines the rich creaminess of soaked cashews with a medley of spices and fresh ingredients. Ready in just 25 minutes, it’s a quick and versatile option that can be served as a main course or a delightful side. Packed with essential nutrients and bursting with flavor, this delicious salad is sure to become a favorite among vegans and non-vegans alike.
Ingredients
Scale
- ½ cup raw cashews
- 10 to 12 oz fusilli pasta
- 2 cups frozen baby peas
- ¾ cup red onion
- 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 (+/-)
Instructions
- Soak cashews in boiling water for about 20 minutes; drain.
- Blend soaked cashews with dressing ingredients until smooth.
- In a large bowl, combine pasta, peas, red onion, and dressing; toss gently.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 328
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg