Creamy Vegan Pasta Salad

Creamy Vegan Pasta Salad Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 10 mins

Ingredients

▢ 10 oz gluten-free pasta

▢ 10 oz extra firm tofu

▢ 1 cup unsweetened almond milk

▢ 1 large onion

▢ 1 tsp salt

▢ 1/2 tsp onion powder

▢ 1/4 cup nutritional yeast

▢ 3 cloves garlic

▢ 1/2 lemon, juice of

▢ 1 cup carrots, peeled and chopped

▢ 1 cup cucumber, chopped

▢ 1 cup cherry tomatoes, halved

▢ 1 large bell pepper, de-seeded and diced

▢ 1 cup zucchini, chopped

▢ 1 cup celery, chopped

▢ 2 cups arugula

Instructions

1Cook the pasta according to packaging instructions until al dente. Drain when done.

2Meanwhile, prepare the sauce by adding the tofu, plant based milk, onion, salt, onion powder, nutritional yeast, garlic and lemon juice to a blender or food processor, and blending until smooth.

3Transfer the pasta to a large mixing bowl and add the carrots, cucumber, tomatoes, peppers, zucchini, celery and arugula. Mix together.

4Pour in the sauce and mix together really well once more. Serve immediately or leave to chill in the fridge for at least 15 minutes.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑