Vegan Crack Pasta Salad (Print Version)
# Ingredients:
→ Dressing
01 -
½ cup raw cashews, soaked
02 -
1 tablespoon unsweetened plain plant milk
03 -
1 tablespoon lemon juice
04 -
2 tablespoons water
05 -
¼ cup distilled white vinegar
06 -
¼ teaspoon reduced-sodium tamari
07 -
2 teaspoons white miso
08 -
1 teaspoon organic maple syrup
09 -
1 tablespoon nutritional yeast
→ Dressing Spices and Herbs
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
1 tablespoon dried minced onions
13 -
¼ teaspoon dried ground mustard powder
14 -
¼ teaspoon smoked paprika
15 -
1 teaspoon dried parsley
16 -
2 teaspoons freeze dried chives
17 -
¾ teaspoon sea salt
18 -
⅛ teaspoon black pepper
→ Salad
19 -
2 cups frozen baby peas, thawed
20 -
300g fusilli pasta, cooked and cooled
21 -
¾ cup red onion, finely diced
# Instructions:
01 -
Place the cashews in a small bowl, cover with boiling water, and soak for 20 minutes. Drain the water completely.
02 -
Add the soaked cashews, plant milk, lemon juice, water, white vinegar, tamari, white miso, maple syrup, nutritional yeast, and all spices and herbs to a high-speed blender. Process until smooth and emulsified. Refrigerate until ready to use.
03 -
In a large bowl, combine the thawed peas, cooked fusilli pasta, and diced red onion. Toss gently to mix.
04 -
Pour the prepared dressing over the salad ingredients, tossing gently until everything is evenly coated. Refrigerate for at least one hour before serving to allow flavors to develop.
# Notes:
01 -
This salad is perfect for work lunches, picnics, potlucks, and tailgating events.
02 -
For best results, allow the salad to chill for at least an hour before serving.