Creamy Vegan BLT Pasta Salad (no mayo, oil free)
This vegan BLT pasta salad is out of this world delicious! It is perfect for a hot summers day, a BBQ or used as a meal prep! Made with a creamy cashew based dressing and tempeh bacon this pasta salad is made with whole foods and is super filling! It is also oil free, dairy free and made without the use of mayo! This tried and true BLT pasta salad with be your new fav healthy summer recipe!
How to make BLT pasta salad
Prepare your pasta & veggies: Start by cooking your pasta in boiling water. Once cooked strain then run under cold water to cool it down. Slice your veggies and place into a large bowl along with the cooled pasta. I like to make this BLT pasta salad without lettuce and add arugula instead, but this is up to your personal preference!
Making Tempeh Bacon. Slice your tempeh into bite sized pieces. Prepare your marinade then add in the tempeh and stir to coat. Once the tempeh is coated well add to an air fryer and cook at 400 degrees for 8 minutes. If you do not have an air fryer you can also pan fry your tempeh or bake at 400 degrees for 20 minutes.
Make the cashew mayo. To make our BLT pasta salad dressing add some soaked cashews, maple syrup, apple cider vinegar, spices, and plant milk to a high speed blender and blend until smooth. Click here for the blender I use! This dressing has a touch of dill and tang making it taste slightly like a ranch BLT pasta salad! The perfect combo!
Assemble your salad: Add in the tempeh bacon, drizzle your cashew mayo and mix well. Season with salt and pepper to taste and enjoy!
What makes this pasta salad healthier
This pasta salad in much healthier than your typical pasta salad! We are using no mayo or oil in our salad and no greasy bacon! This salad is made with mostly whole foods (all except for the pasta) and is loaded with plant based protein and fiber. Tempeh is also a fermented food, which feeds the good bacteria in your gut and helps produce a healthy gut microbiome!
Some tips from Steph
Use a whole wheat pasta to sneak in some extra servings of whole grains and help keep you full for longer!
Make it gluten free by using a gluten free pasta and tamari in place of soy sauce!
Make it nut free by swapping cashews for hemp seeds, sunflower seeds, silken tofu, or mix of 2 or 3 of them together!
No liquid smoke? No problem! Add in some extra smoked paprika for that smoky flavor!
No high speed blender? Make sure to soak your cashews in boiling water for 15 minutes to soften them so you have a super creamy dressing.
Like a lot of dressing? Times the dressing by 1.5 if you prefer lots of dressing on your pasta salad!
Storing your BLT pasta salad
This BLT pasta salad is best eaten right away but can be made ahead of time and stored in the fridge. You can also use it as a meal prep! Divide it into smaller portions an d keep in the fridge for up to 5 days!
Other recipes you will love
- Creamy Vegan Mexican Fiesta Pasta Salad (oil free)
- Summer Roll Bowl Meal Prep (high protein & vegan)
- Vegan Garlic & Herb Tofu Cream Cheese (high protein, df)
- The Ultimate Vegan Caesar Salad with Crispy Chickpea Croutons
- Vegan Tempeh Sausage Crumbles
Did you make this recipe?! I would love to see! Make sure to tag me on Instagram @that.veganbabe so I can share the love! And don’t forget to leave a comment or review!
Creamy Vegan BLT Pasta Salad (no mayo, oil free)
Ingredients
Pasta Salad Ingredients
- 300 g Pasta of Choice
- 2 cups Cherry Tomatoes chopped in half
- 4 cups Arugula roughly chopped
- ½ Large Red Onion sliced thinly
Tempeh Bacon
- 1 8oz block Tempeh
- 3 tbsp Soy Sauce
- 1 tbsp Maple Syrup
- 1 tbsp Olive Oil omit for oil free
- 1 tbsp Smoked Paprika
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
Cashew Mayo
- 1 cup Raw Cashews soak in boiling water if you do not have a high speed blender
- 1 tbsp Apple Cider Vinegar
- 1-2 tbsp Maple Syrup
- 1 tbsp Dried Dill
- 2 tsp Onion Powder
- Salt & Pepper to Taste
Instructions
- Start by cooking you pasta in boiling water. Strain then rinse under cold water to cool the pasta then add to a large bowl.
- Prep your veggies then add to the bowl along with the pasta.
- Make your tempeh bacon. Slice your tempeh into bite sized pieces then add the rest of the ingredients to a container to make the Marinade. Add your tempeh in the container, pop on a lid and shake well to coat.
- Air fry at 400 degrees for 8 minutes. You can also pan fry your tempeh or bake at 400 degrees for 20 minutes.
- Make your cashew mayo by blending all of the ingredients together in a high speed blender. If you do not have a high speed blender make sure to soak your cashews in boiling water for 15 minutes to soften the cashews so the sauce will be super creamy!
- Mix in your bacon, drizzle on the cashew mayo and enjoy!