Creamy Cashew Pasta Delight

This vegan crack pasta salad has become my summer potluck secret weapon, combining creamy cashew dressing with perfectly cooked pasta and sweet peas for an irresistible combination that disappears within minutes at every gathering.

I first created this recipe when looking for something to bring to a neighborhood block party where several guests had dairy allergies. What started as an accommodation became the most requested dish at every summer gathering, with friends routinely texting me for the recipe after trying it just once.

Ingredients

• Raw cashews: Provide the creamy base for the dressing without any dairy. Look for whole raw cashews rather than pieces for the smoothest result.
• White miso paste: Adds incredible depth and umami. The mild sweet variety works best here.
• Nutritional yeast: Creates that slightly cheesy flavor that makes this salad addictive. Store in the freezer to maintain freshness.
• Smoked paprika: Brings a subtle smoky note that elevates the entire dish. Spanish varieties offer the most authentic flavor.
• Frozen peas: Work perfectly here. The sweetness balances the savory dressing and they require zero prep beyond thawing.
• Fusilli pasta: Ideal for catching all the creamy dressing in its spirals. Choose a good quality brand for best texture.
• Red onion: Adds color and sharpness. For milder flavor, soak diced onion in cold water for 10 minutes before using.

Step-by-Step Instructions

Prepare the cashews:

Soak raw cashews in boiling water for 20 minutes until softened. This crucial step ensures your dressing will be silky smooth without requiring an expensive high-speed blender. Drain thoroughly before blending.

Blend the dressing:

Combine soaked cashews with all remaining dressing ingredients in your blender. Process for at least 60 seconds until completely smooth with no visible cashew pieces. If your blender struggles, add an extra tablespoon of water to help things along. The consistency should be pourable but thick enough to coat the back of a spoon.

Assemble the salad:

Cook pasta according to package directions until just al dente, being careful not to overcook. Rinse immediately under cold water to stop the cooking process and remove excess starch. Combine cooled pasta with thawed peas and diced red onion in a large bowl, tossing gently to distribute ingredients evenly.

Add the dressing:

Pour about three-quarters of the prepared dressing over the pasta mixture. Fold gently using a spatula to coat all ingredients without breaking the pasta. Add additional dressing as needed until everything is generously coated but not swimming in dressing. The pasta will absorb some moisture as it chills.

Chill thoroughly:

Cover the bowl and refrigerate for at least one hour before serving. This resting time allows the flavors to meld and the dressing to slightly thicken as it chills. For best results, give it a gentle stir before serving.

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The freeze-dried chives are my secret ingredient in this recipe. I discovered them by accident when I ran out of fresh herbs, and they actually work better than fresh in this particular dressing, infusing the creamy mixture with intense flavor without adding unwanted moisture.

Storage Tips

This pasta salad keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually improve after the first day as they have more time to meld together. If you notice the pasta has absorbed much of the dressing and seems dry when serving as leftovers, simply add a splash of plant milk and a drizzle of olive oil, then toss gently to refresh.

Ingredient Substitutions

While the cashew base creates the creamiest result, sunflower seeds can work for those with nut allergies. Soak them for 30 minutes in hot water before blending. The texture will be slightly less smooth but still delicious.

Serving Suggestions

This pasta salad shines as a main dish when packed for lunch with some additional protein like chickpeas or diced smoky tofu on top. For dinner, serve it alongside grilled vegetable skewers and crusty bread for a complete summer meal.

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This creamy vegan crack pasta salad is a hit for any potluck, picnic, or weeknight meal—be prepared to share the recipe!

Frequently Asked Questions

→ Can I make this pasta salad ahead of time?

Yes! This pasta salad actually benefits from being made ahead. The flavors meld together beautifully when refrigerated for a few hours or overnight. Just store it in an airtight container in the refrigerator for up to 3-4 days.

→ What can I substitute for cashews if I have a nut allergy?

For a nut-free version, you can substitute soaked sunflower seeds or hemp seeds for the cashews. Silken tofu is another option that will provide creaminess. Each alternative will slightly alter the flavor profile but will still yield a delicious result.

→ Can I use different pasta shapes?

Absolutely! While fusilli works great because the spirals catch the dressing, you can substitute any medium-sized pasta shape like bow ties, penne, or rotini. Short pasta shapes that have ridges or curves will hold the creamy dressing best.

→ What vegetables can I add to this pasta salad?

This versatile dish welcomes many additions! Try cherry tomatoes, diced bell peppers, cucumber, steamed broccoli florets, corn kernels, or chopped spinach. For texture, consider adding sunflower seeds, chopped vegan bacon, or diced vegan cheese.

→ How can I make this pasta salad gluten-free?

Simply substitute your favorite gluten-free pasta in place of the regular fusilli. Also ensure your tamari is certified gluten-free, and check that your white miso doesn't contain any gluten ingredients (some traditional miso pastes contain barley).

→ Why is my dressing not as smooth as expected?

For the creamiest results, ensure your cashews are properly soaked (20 minutes in boiling water or overnight in cool water). A high-speed blender works best for achieving silky smoothness. If using a standard blender, you may need to blend longer and possibly add a little more liquid to achieve the desired consistency.