A summer classic made plant based. Creamy, crunchy and delicious.
serves 4 as a side dish
Place your cashews in a small, shallow bowl and cover them with boiling water from the kettle. Let soak for 20-30 minutes. (I usually chop my veggies while the cashews are soaking.)
While the cashews are soaking, boil the water for your pasta and cook it according to package directions. Once it’s cooked, drain it and put it in the fridge to chill.
Drain your soaked cashews and add them to a small food processor or high speed blender. Add the lemon juice, vinegar, nutritional yeast, Dijon mustard, salt and the 1/3 cup of fresh water and blend until creamy. If it’s too thick, add more water 1 teaspoon at a time – don’t overdo it or it will be too watery.
In a large bowl combine the chilled pasta, veggies, parsley and your blended mayo. Toss to coat and season with a sprinkle of freshly ground sea salt and pepper.
Chill covered in the fridge until ready to serve. Store in an airtight container for up to 3 days.
TIPS & NUTRITION
I like to use chickpea, lentil or quinoa pasta as they’re high in protein and fibre.
You may have extra mayo leftover or you may want to make extra mayo to use as a spread on veggie sandwiches or bean burgers. Store it in an airtight container in the fridge for up to 3 days.
Feel free to add more veggies or herbs if you like.
Add more protein by sprinkling on a few tablespoons of hemp seeds.