Plant Pasta Cashew Mix (Print Version)
# Ingredients:
→ Dressing
01 -
½ cup cashews, soaked until soft
02 -
1 tablespoon non-dairy milk, plain and unsweetened
03 -
1 tablespoon fresh lemon squeeze
04 -
2 tablespoons filtered water
05 -
¼ cup white vinegar
06 -
¼ teaspoon low-sodium tamari
07 -
2 teaspoons white miso paste
08 -
1 teaspoon pure maple syrup
09 -
1 tablespoon nooch (nutritional yeast)
→ Dressing Spices and Herbs
10 -
1 teaspoon dried onion powder
11 -
1 teaspoon dried garlic powder
12 -
1 tablespoon dehydrated onion bits
13 -
¼ teaspoon ground mustard
14 -
¼ teaspoon smoky paprika
15 -
1 teaspoon dried parsley flakes
16 -
2 teaspoons dried chives
17 -
¾ teaspoon sea salt crystals
18 -
⅛ teaspoon cracked black pepper
→ Salad
19 -
2 cups thawed baby peas
20 -
300g cooled fusilli pasta, already cooked
21 -
¾ cup finely chopped red onion
# Instructions:
01 -
Grab a small bowl and put your cashews in it. Pour boiling water over them and let them sit for 20 minutes. After that, drain all the water off.
02 -
Dump your soft cashews into a blender with the non-dairy milk, lemon juice, water, vinegar, tamari, miso, maple syrup, nooch, and all your spices and herbs. Whizz it up till it's smooth and creamy. Stick it in the fridge until you need it.
03 -
Take a big bowl and throw in your thawed peas, cold fusilli, and chopped red onion. Give it a gentle stir to mix everything up.
04 -
Now pour your creamy dressing all over the salad stuff and gently toss until everything's nicely covered. Pop it in the fridge for at least an hour so all the flavors can mingle and get friendly.
# Notes:
01 -
You can take this tasty salad anywhere—from work to outdoor parties, family gatherings or sports events.
02 -
Let it cool in your fridge for at least 60 minutes before eating for the best taste.