Description
Enjoy the creamy delight of Vegan Crack Pasta Salad! Perfect for gatherings and easy to customize. Try it today for a flavorful 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 raw cashews in boiling water for 20 minutes, then drain.
- In a blender, combine soaked cashews and all dressing ingredients; blend until smooth.
- In a large bowl, mix cooked fusilli pasta, thawed peas, and diced red onion.
- Gradually add the dressing to the salad mixture while tossing gently until evenly coated.
- Refrigerate for at least one 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 (210g)
- Calories: 290
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg