Vegan Crack Pasta Salad
Creamy HTML-free vegan pasta salad with cashew ranch dressing, peas, red onion, and smoky vegan bacon.
Equipment
- High-speed blender
- Large mixing bowl
- Medium pot
- Colander
Ingredients
- 1/2 cup raw cashews soaked in boiling water for 20 minutes
- 1 tablespoon unsweetened plain plant milk
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- 1/4 cup distilled white vinegar
- 1/4 teaspoon reduced-sodium tamari
- 2 teaspoons white miso
- 1 teaspoon pure maple syrup
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried minced onion
- 1/4 teaspoon ground mustard
- 1/4 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 2 teaspoons dried chives
- 3/4 teaspoon salt plus more to taste
- 1/8 teaspoon black pepper
- 10 to 12 ounces fusilli pasta cooked and cooled
- 2 cups frozen baby peas thawed and drained
- 3/4 cup red onion finely diced
- 1/2 cup cooked vegan bacon chopped
- 2 tablespoons fresh chives for serving
Instructions
- Soak cashews in boiling water for 20 minutes, then drain.
- Blend the dressing ingredients until completely smooth and creamy.
- Cook fusilli pasta until just tender, drain, rinse briefly, and cool.
- Toss pasta, peas, red onion, and vegan bacon in a large bowl.
- Add the dressing gradually, tossing until evenly coated.
- Chill for at least 1 hour, stir, garnish with fresh chives, and serve.
Notes
- Use 10 ounces of pasta for a creamier salad or 12 ounces for a lighter coating.
- Loosen chilled dressing with a little plant milk or vinegar.
- Store covered in the refrigerator for up to 5 days.