Ingredients
12 oz whole wheat or gluten-free pasta
1 cup raw cashews (soaked for 4 hours and drained)
1/4 cup fresh lemon juice (about 2 lemons)
2 tbsp olive oil
1 tbsp apple cider vinegar
2 garlic cloves
1/4 tsp sea salt
1 cup diced cucumbers
1 cup halved cherry tomatoes
1/4 cup chopped fresh parsley
Optional: 1 tbsp maple syrup (to balance acidity)
Optional: 1 tbsp nutritional yeast (for umami flavor)
Instructions
Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup cooking water.
In a high-speed blender, combine soaked cashews, lemon juice, olive oil, apple cider vinegar, garlic, sea salt, and optional ingredients. Blend until smooth and creamy, adding reserved cooking water as needed to reach desired consistency.
In a large bowl, stir pasta with dressing until well coated. Add cucumbers, cherry tomatoes, and parsley. Mix gently to combine.
Chill for at least 30 minutes before serving to allow flavors to meld. Store in airtight containers in the fridge for up to 3 days.
Notes
For best results, soak cashews in warm water for faster softening (45 minutes) if using a regular blender.
Customize with additional veggies like bell peppers, red onions, or steamed broccoli.
Refrigeration enhances the dressing’s creaminess and ensures the salad stays crisp.
- Prep Time: 20
- Cook Time: 12
- Category: High Protein Breakfasts
- Method: Stirring
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl serving
- Calories: 320
- Sugar: 3g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg