Vegan Street Corn Pasta Salad with Cashew Cream – A Bowl of Summer, Love, and Messy Laughter

Name: Vegan Street Corn Pasta Salad with Cashew Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 400 g short pasta (fusilli or penne); 3 cups corn kernels; 1 tablespoon olive oil; 1 teaspoon smoked paprika; ½ teaspoon chili powder; 1 red bell pepper, diced; ½ red onion, finely chopped; ½ cup fresh cilantro, chopped; Zest of 1 lime; 1 cup raw cashews, soaked; ¾ cup water; 2 tablespoons lime juice; 1 tablespoon nutritional yeast; 1 small garlic clove; ½ teaspoon salt

INAYA 1 hour ago

0 0 4 minutes read

Vegan Street Corn Pasta Salad with Cashew Cream – A Bowl of Summer, Love, and Messy Laughter

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

The first time I made Vegan Street Corn Pasta Salad with Cashew Cream, the windows were open, the sun was strong, and my kitchen smelled like roasted corn and lime. I remember wiping my hands on my apron, laughing because cashew cream splashed everywhere when I blended it a little too fast. This Vegan Street Corn Pasta Salad with Cashew Cream felt playful, colorful, and full of life, exactly how summer should feel.

I grew up with simple pasta salads on hot days, but this Vegan Street Corn Pasta Salad with Cashew Cream brings something extra. It carries the spirit of street food, the joy of eating with your hands, and the comfort of a creamy sauce without heaviness. Every time I make this Vegan Street Corn Pasta Salad with Cashew Cream, I think about long tables, women talking at the same time, and children sneaking bites before dinner.

Why I Love Making This Recipe

I love this recipe because it feels generous. It fills a big bowl, and everyone can take as much as they want. I love that it stays creamy without dairy, thanks to the cashew cream that turns silky and rich with just a little patience. I love how the corn gets sweet and smoky, how the pasta hugs the sauce, and how lime wakes everything up.

This dish makes me feel relaxed. I don’t need perfection here. I can taste, adjust, add more chili if I feel bold, or keep it mild when I cook for family. This Vegan Street Corn Pasta Salad with Cashew Cream never judges me, and I think good food should feel that way.

Ingredients & Little Kitchen Secrets

I always start by gathering everything on my counter. My grandmother taught me that cooking feels calmer when nothing hides in the fridge.

For the pasta salad:

400 g short pasta (fusilli or penne)
3 cups corn kernels (fresh or frozen)
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon chili powder
1 red bell pepper, finely diced
½ red onion, very finely chopped
½ cup chopped fresh cilantro
Zest of 1 lime

For the cashew cream:

1 cup raw cashews, soaked 4 hours
¾ cup water
2 tablespoons fresh lime juice
1 tablespoon nutritional yeast
1 small garlic clove
½ teaspoon salt

Little kitchen secrets from me:
I soak my cashews in warm water when I forget to plan ahead. I char the corn until it smells almost sweet and smoky. I always zest the lime before juicing it, because I forget otherwise.

How I Make It, Step by Step

I boil the pasta in well-salted water and cook it until just tender. I drain it and let it cool slightly so it doesn’t drink all the sauce.

I heat olive oil in a wide pan and add the corn. I let it sit without stirring so it can get golden spots. I sprinkle smoked paprika and chili powder, stir once, and turn off the heat. The smell always makes me smile.

I blend soaked cashews, water, lime juice, nutritional yeast, garlic, and salt until completely smooth. I stop and taste. I adjust the salt because cashews like attention.

I combine pasta, corn, red pepper, onion, and cilantro in a big bowl. I pour the cashew cream over everything and toss gently. I finish with lime zest and taste again.

How I Serve It at Home

I serve this Vegan Street Corn Pasta Salad with Cashew Cream slightly chilled or at room temperature. I place it in the middle of the table with a big spoon. Sometimes I add sliced avocado on top or extra cilantro. I always serve it with laughter and bread on the side.

Storage, Reheating & Make-Ahead Tips

I store leftovers in an airtight container in the fridge for up to three days. The flavors deepen overnight. I add a splash of water or lime juice before serving again to loosen the sauce. I never reheat it fully. I let it come to room temperature instead.

100-Word Short Version

This Vegan Street Corn Pasta Salad with Cashew Cream tastes creamy, smoky, and bright. I toss tender pasta with charred corn, fresh vegetables, and a silky cashew cream flavored with lime and garlic. This dish feels perfect for summer gatherings, easy lunches, or make-ahead dinners. It stays rich without dairy and brings comfort without heaviness. I love serving it family-style and watching everyone go back for seconds.

Recipe Card Section

⏱️ Time
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes

🛒 Ingredients
Short pasta, corn, cashews, lime, garlic, spices, vegetables

👩‍🍳 Instructions
Boil pasta, char corn, blend cashew cream, combine, and serve

📝 Notes
Adjust spice and lime to taste

🍽️ Nutrition
Creamy, plant-based, satisfying 🌱

Conclusion

This Vegan Street Corn Pasta Salad with Cashew Cream reminds me why I cook. I cook to bring people together. I cook to create comfort in simple bowls. I cook because even a messy kitchen can hold beautiful moments. If you make this recipe, imagine me next to you, tasting from the spoon, telling you to add just a little more lime.