Description
Enjoy this easy Vegan Crack Pasta Salad that’s creamy, satisfying, and perfect for any gathering. Try it today for a delightful experience!
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 ½ cup raw cashews in boiling water for 20 minutes; drain.
- In a high-speed blender, combine soaked cashews, plant milk, lemon juice, water, vinegar, tamari, miso, maple syrup, nutritional yeast, and spices; blend until smooth.
- In a large bowl, mix 2 cups thawed peas, 10-12 oz cooked fusilli pasta, and ¾ cup diced red onion.
- Gradually add the dressing while tossing until evenly coated.
- Refrigerate for at least one hour before serving to meld flavors.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg