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.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.