Ingredients
Scale
- ½ cup Raw cashews (soaked in hot water for 20 minutes)
- 1 tablespoon Unsweetened plain plant milk (almond, soy, or oat milk)
- 1 tablespoon Lemon juice (freshly squeezed)
- ¼ cup Distilled white vinegar
- ¼ teaspoon Reduced-sodium tamari (or soy sauce)
- 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 (for garnish)
- ¾ teaspoon Sea salt (to taste)
- ⅛ teaspoon Black pepper (to taste)
- 2 cups Frozen baby peas (thawed before use)
- 10 to 12 oz. Fusilli pasta (cooked and cooled)
- ¾ cup Red onion (finely diced)
Instructions
- Soak the raw cashews in boiling water for about 20 minutes, then drain.
- Combine the soaked cashews with all the dressing ingredients in a high-speed blender and blend until smooth.
- Mix the cooked fusilli pasta, thawed peas, and diced red onion together in a large bowl.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Refrigerate the salad for at least one hour before serving to enhance flavors.
Notes
Soak cashews properly for a creamier dressing. Adjust dressing ingredients to taste. Chilling enhances flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan pasta salad, healthy salad, creamy pasta dish, plant-based recipe