Name: Vegan Crack Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: ½ cup raw cashews, soaked; 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

Vegan Crack Pasta Salad

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Elevate your meal with this Vegan Crack Pasta Salad, a creamy and flavorful dish that’s perfect for any occasion. This salad features a delightful cashew-based dressing that brings richness without dairy, making it a hit at potlucks, picnics, or as a satisfying lunch option. With fresh peas and fusilli pasta, it’s not only delicious but also boasts nutritious ingredients that provide protein and fiber. Easy to prepare in just 25 minutes, this vibrant salad is best served chilled to enhance the flavors and textures. Enjoy this crowd-pleaser that will leave everyone asking for more!

Author: Sabrina
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves approximately 4 people 1x
Category: Salad
Method: Mixing
Cuisine: Vegan

Ingredients

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½ cup raw cashews, soaked
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

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Instructions

Soak raw cashews in boiling water for 20 minutes, then drain and place them in a high-speed blender.
Add plant milk, lemon juice, vinegar, tamari, miso, maple syrup, nutritional yeast, onion powder, garlic powder, minced onions, mustard powder, smoked paprika, parsley, chives, salt, and pepper to the blender. Blend until smooth.
In a large bowl, combine thawed peas, cooled fusilli pasta, diced red onion, and chopped chives.
Gradually pour in the dressing while gently tossing the salad until well-coated.
Cover and refrigerate for at least one hour before serving to allow flavors to meld.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 280mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg

Find it online: https://auntcooks.com/vegan-crack-pasta-salad/