How to make:
Vegan Southwestern Pasta Salad with Spicy Cashew Cream
This Southwestern Pasta Salad is the perfect vegan summer recipe. It’s spicy, creamy, nutritious and only takes 30 minutes to make!
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Author:
Yield:
4 1x
Rating:
Ingredients
- 10 ounces whole-wheat or gluten-free pasta
- 5 slices Sweet Earth Natural Foods Benevolent Bacon
- 1/2 cup raw cashews, soaked in water overnight or at least 4 hours*
- 1/2 cup salsa
- 1/2 cup unsweetened non-dairy milk
- 2 garlic cloves (1 teaspoon minced)
- 1 teaspoon chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn (defrosted if frozen)
- 1 large bell pepper, diced
- Fresh cilantro, for garnish
Instructions
- Cook pasta according to package directions. Drain.
- In a skillet or cast iron pan, lightly grease with oil. Over medium heat, add 5 slices of Benevolent Bacon. Cook for 2-3 minutes, then flip. Remove from heat. When cool, break into small pieces. Set aside.
- To a blender or food processor, add cashews, salsa, milk, garlic, chili powder, cumin, and paprika. Blend until smooth; season with salt and pepper, if needed.
- In a large bowl, add pasta, black beans, corn, bell pepper, and bacon pieces. Pour the cashew cream on top; stir to combine until all ingredients are thoroughly mixed.
Notes
*If you didn’t soak your cashews, add them to a small pot, cover with water, and boil for 10 minutes.
**If making ahead of time, keep the bacon pieces on the side until serving so they don’t get soggy.
Find it online: https://www.emilieeats.com/creamy-vegan-mexican-pasta-salad/