Description
This Vegan Street Corn Pasta Salad with Cashew Cream is creamy, smoky, and full of summer flavor. Tender pasta gets tossed with charred corn, fresh vegetables, and a silky cashew-based sauce with lime and garlic. It’s a comforting plant-based dish perfect for picnics, potlucks, and easy family meals.
Ingredients
Scale
- 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
Instructions
- Cook pasta in salted water until al dente. Drain and cool slightly.
- Heat olive oil in a pan and cook corn until lightly charred.
- Add smoked paprika and chili powder to the corn and stir.
- Blend cashews, water, lime juice, nutritional yeast, garlic, and salt until smooth.
- Combine pasta, corn, vegetables, and cashew cream in a large bowl.
- Toss gently, finish with lime zest, and serve.
Notes
Soak cashews in warm water if short on time. Add extra lime juice or water if the sauce thickens in the fridge. This salad tastes even better after resting for an hour.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: B
- Method: Boiling, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg