Simple Vegan Pasta Salad

Looking for the perfect healthy dish to bring to your next party? This crowd pleasing simple vegan pasta salad will do the trick. It is allergen friendly and stores in the fridge well. This simple recipe is: vegan, gluten-free, dairy-free, high protein, and made with healthy cold pressed oil.

5 from 1 vote

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Prep Time 5

Cook Time 15

Wait Time: 3

Course Main Course, Pasta

Cuisine Italian

Servings

Equipment

1 High speed blender

Ingredients

For the Cashew Mozzarella:

½ cup raw cashews soaked overnight
½ cup plant based meat of choice
1 lemon
1 teaspoon miso paste
2 tablespoon nutritional yeast
2 tablespoon psyllium husk
1 teaspoon tapioca starch

For the Pasta Salad:

1 box bean based pasta
½ red onion
1 bell pepper
2 tablespoon cold pressed flax seed oil
3 tablespoon white wine vinegar
1 tablespoon Italian seasoning

Instructions

Begin by making the cheese ahead of time. Simply strain the cashews and add everything to a blender except the psyllium husk. Blend until smooth then add the psyllium husk and blend again. Scoop out and pour into a bowl quickly and set in the fridge to solidify. This may take awhile, I let mine sit for about 3 hours.
To make the pasta salad; simply cook pasta according to instructions. Chop the onion, bell pepper, and cherry tomatoes and add to a salad bowl.
To make the dressing simply combine the oil, vinegar, and seasoning together and add to bowl. Strain and rinse the pasta to cool down, then add to bowl.
Chop the cheese up into little squares and add to the salad bowl. Serve over spring mix for extra nutrient boost, and enjoy!

Keyword bean based pasta, Easy, simple