Description
Kick up your meal prep with this creamy Vegan Crack Pasta Salad, a delightful twist on the classic pasta dish! Perfect for work lunches, picnics, potlucks, and barbecues, this salad is packed with vibrant flavors and nutritious ingredients. The rich, dairy-free dressing made from cashews gives it a satisfying creaminess that everyone will love. Quick to prepare in just 25 minutes, this versatile salad can be customized with your favorite veggies and herbs. Enjoy it as a refreshing side or a hearty main course!
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
Instructions
- Soak the raw cashews in boiling water for 20 minutes, then drain.
- Blend soaked cashews with plant milk, lemon juice, vinegar, tamari, miso, maple syrup, nutritional yeast, spices, and salt until smooth.
- In a large bowl, combine thawed peas, cooked pasta, diced red onion, and chopped chives.
- Toss with the creamy dressing until evenly coated. Refrigerate 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: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg