Description
Elevate your gatherings with the creamy and satisfying Vegan Crack Pasta Salad. This delightful dish blends rich flavors and textures, making it perfect for potlucks, picnics, or as a nutritious meal prep option.
Ingredients
Scale
- ½ cup raw cashews, soaked
- 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
Instructions
- Soak cashews in boiling water for 20 minutes. Drain and add to a high-speed blender.
- Blend soaked cashews with remaining dressing ingredients until smooth.
- In a large bowl, combine cooked fusilli pasta, thawed peas, and diced red onion.
- Pour the dressing over the salad mixture and toss until well-coated.
- Chill for at least an hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blending/Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg