Delicious creamy summer pasta salad with cucumber and dill. The dressing is based on nutrient-rich cashews and is rounded out with a slight tartness from apple cider vinegar. Quickly made it is the perfect side dish for vegan barbecue specialties
Soak cashews according to the SOAK METHODS* below.
Cook pasta according to package directions and set aside.
250 g Pasta at will
Add cashews, almond milk, apple cider vinegar, Dijon mustard, dill, garlic granules, salt, and coconut blossom sugar to a high-powered blender and blend to a creamy sauce.
100 g Cashews, 150 ml Almond milk, 30 ml Apple cider vinegar, 1 tbspn Dijon mustard, 1 tbspn Dill, 1/2 tbspn Garlic granules or 2 cloves of garlic, ½ tbspn Salt, 1 tbspn Coconut blossom sugar
Add pasta, cucumbers, green onion and creamy dressing to a large salad bowl and stir vigorously once until well combined.
250 g Pasta at will, 3 Piece Spring onions, 1 Piece big snake cucumber