Vegan Pasta Salad
At BBQs in Australia for as long as I can remember, there has always been a pasta salad served. Sometimes still in the plastic supermarket tub it came in. So it's tradition here.
With BBQ season upon us in Oz, it's great to have a few recipes up your sleeve, so you can whip something up to bring that's filling and nourishing, and not full of dairy products.
This has been on my must-make list for a while, and I finally had half a cauliflower just sitting there, waiting to be used, for a lower carb sauce to go with my delicious gluten free pasta from Orgran. I used the Super Trio variety with Millet, Quinoa and Buckwheat spirals. So I knew the time had come to get creating.
This sauce gets it's creamy consistency from the steamed cauliflower. Cauliflower is a great substitute for other creamy dairy alternatives, and instead of using cashews, if you are looking for something nut-free or just generally lower in fats. It also helps create a lot of volume, that is, more sauce! And everything is better with more sauce, am I right!
I added kala namak (black) salt to replicate the eggy flavour of the mayonnaise normally in pasta salad, some nutritional yeast for a cheesier flavour, and some white balsamic vinegar for tang. Together they did a great job of making a sauce is perfect for the whole family to enjoy.
This can also be made ahead and stored in the fridge to let the flavours come together further. Just refresh with a little more Extra Virgin Olive Oil or water if required.
I hope you give it a try,
Vegan Pasta Salad
(Serves 4-6 as a side)
Cook 250g dry of your favourite pasta until al dente.
Rinse under cold water to stop the cooking process
(Makes approx 2 cups)
1/2 large cauliflower (chopped into small florets and steamed until soft)
1 tsp kala namak salt
2 tsp crushed garlic
1 tsp onion powder
1-2 Tbsp nutritional yeast flakes (to your taste)
1 tsp granulated stevia, or natural sweetener
2 Tbsp Extra Virgin Olive Oil
2 Tbsp White balsamic vinegar
Blend all ingredients except the olive oil in a high speed blender until smooth
Drizzle in the olive oil to your desired consistency.
Taste, and season further if desired.
2 cups chopped coleslaw mix (Cabbage & carrot)
1/4 packed fresh parsley chopped
3 shallots chopped finely
Small handful of cherry tomatoes chopped
Add all ingredients including pasta to a bowl and stir through the sauce until well combined.
Sprinkle with more fresh parsley to serve