Creamy Vegan Pasta Salad Recipe
This Creamy Vegan Pasta Salad combines al dente pasta with a silky cashew-based cream sauce infused with fresh herbs and roasted vegetables. Drawing inspiration from Italian ingredient traditions, this plant-based take delivers rich, satisfying flavor without dairy while remaining light enough for warm weather dining. Perfect as a main course or hearty side dish.
Ingredients
- 400g (14 oz) dried pasta (penne or fusilli)
- 150g (1 cup) raw cashews, soaked in hot water for 15 minutes
- 3 cloves garlic, minced
- 60ml (¼ cup) fresh lemon juice
- 45ml (3 tablespoons) extra virgin olive oil
- 120ml (½ cup) vegetable broth
- 2 teaspoons Dijon mustard
- 1 teaspoon dried Italian oregano
- salt and black pepper to taste
- 250g (9 oz) cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 150g (5 oz) fresh spinach, roughly chopped
- 60g (½ cup) fresh basil leaves, torn
- 40g (¼ cup) pine nuts, lightly toasted
- 30g (¼ cup) kalamata olives, pitted and halved
Instructions
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Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, approximately 9-11 minutes. Drain in a colander and set aside.
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Drain the soaked cashews and transfer to a blender. Add minced garlic, lemon juice, olive oil, vegetable broth, Dijon mustard, and oregano.
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Blend on high speed for 45-60 seconds until completely smooth and creamy. Stop to scrape down the sides if needed. The sauce should have a pourable consistency similar to heavy cream.
Substitutions
- For tree nut allergy: replace cashews with 200g silken tofu blended with 2 tablespoons tahini and 15ml coconut cream
- For gluten sensitivity: use gluten-free pasta (rice, corn, or legume-based)
- For reduced fat: replace half the cashew cream with non-dairy Greek yogurt
- For added protein: substitute spinach with 150g cooked chickpeas or white beans
Tips
- Soak cashews in very hot (near-boiling) water rather than cold water to shorten soaking time and ensure a silkier final sauce
- Dress the pasta salad while still warm to allow better absorption of the creamy sauce; cool completely before refrigerating
- Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until fragrant to intensify their flavor
Italian pasta salads traditionally celebrate fresh seasonal vegetables and quality olive oil, though this version reimagines the classic with plant-based creaminess. The combination of toasted nuts, fresh herbs, and preserved vegetables reflects the Italian pantry philosophy of transforming simple ingredients into satisfying meals.
Frequently Asked Questions
How long does Creamy Vegan Pasta Salad Recipe take to make?
Creamy Vegan Pasta Salad Recipe takes about 32 minutes total — 20 minutes of prep and 12 minutes of cooking — and makes 6 servings.
What can I substitute in Creamy Vegan Pasta Salad Recipe?
You can adapt it easily: For tree nut allergy: replace cashews with 200g silken tofu blended with 2 tablespoons tahini and 15ml coconut cream; For gluten sensitivity: use gluten-free pasta (rice, corn, or legume-based); For reduced fat: replace half the cashew cream with non-dairy Greek yogurt.
How should I store leftover Creamy Vegan Pasta Salad Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Creamy Vegan Pasta Salad Recipe?
Each serving of Creamy Vegan Pasta Salad Recipe has about 16g of protein and 520 calories.
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