Creamy Vegan BLT Pasta Salad (no mayo, oil free)
This vegan BLT Pasta salad is so creamy and delicious! Made with a cashew based mayo and tempeh bacon, this healthier pasta salad is a great alternative to traditional pasta salad! It is perfect for hot summer days, BBQ's and meal prep!
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!
Tried this recipe?Let us know how it was!