Description
Vegan Crack Pasta Salad is a creamy, vibrant dish that elevates the classic pasta salad experience. Perfect for any occasion—from potlucks to picnics—this delightful recipe combines fresh ingredients with a rich, cashew-based dressing that everyone will love. Whether you’re vegan or simply looking to incorporate more plant-based meals into your diet, this salad is not only delicious but also packed with nutrients. Easy to prepare and make ahead, it serves as a satisfying main dish or a flavorful side that complements any meal. Get ready to impress your friends and family with this crowd-pleaser!
Ingredients
- ½ cup raw cashews (soaked)
- 10–12 oz. fusilli pasta (cooked and cooled)
- 2 cups frozen baby peas (thawed)
- ¾ cup red onion (fine diced)
- 1 Tablespoon nutritional yeast
- 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 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 20 minutes; then drain.
- In a high-speed blender, combine soaked cashews and all dressing ingredients. Blend until smooth and creamy.
- In a large bowl, mix thawed peas, cooked fusilli, red onion, and chopped chives.
- Gradually add the dressing while tossing gently until all ingredients are coated.
- Cover and refrigerate for at least one hour before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg