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vegan pasta salad recipe

Creamy Vegan Pasta Salad

Crazy Vegan Kitchen
Creamy Vegan Pasta Salad with a Cashew Garlic and Parsley Dressing. Simple, delicious and free of crazy ingredients.
4.8 from 5 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 308 kcal


  • 7 ounces pasta dry, I used Mini Macaroni
  • 1 cup Corn kernels
  • 1 cup Peas
  • 1 cup Carrots Diced

For The Dressing:

  • 1 1/4 cups Cashews Raw
  • 1 cup Water
  • 1 teaspoon Garlic Minced
  • 1/2 teaspoon Coconut Sugar
  • 2 tablespoons Apple Cider Vinegar
  • 2 teaspoons Nutritional Yeast
  • 1 large orange juiced
  • 1/4 cup Parsley chopped, and extra for garnishing
  • 1 teaspoon salt to taste


  • Bring a large pot of water to boil. Once boiling, add a liberal amount of salt to your water and then add your Dry Pasta into the pot. After 4 minutes, add your Frozen Corn, Frozen Peas and Carrots to the pot and boil together with the Pasta.
  • After another 4 minutes or so, pasta should be al dente and your veggies should be tender.
  • Drain Pasta and Veggies and set aside.
  • Meanwhile, combine all ingredients for dressing except for the Parsley in a blender. Blend till smooth. Once smooth, add Parsley in and pulse to distribute Parsley into the sauce. Do not blend as this will turn your sauce green.
  • Add dressing to your drained Pasta and toss to combine.



Serving: 1servingCalories: 308kcalCarbohydrates: 30gProtein: 11gFat: 18gSaturated Fat: 3gSodium: 877mgPotassium: 754mgFiber: 6gSugar: 13gVitamin A: 6258IUVitamin C: 50mgCalcium: 69mgIron: 4mg
Keyword creamy vegan pasta salad, vegan pasta salad
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