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Creamy Vegan Elote Pasta Salad with Cashew Lime Dressing

Close-up of a serving of Vegan Elote Pasta Salad featuring fusilli pasta coated in a creamy sauce, topped with corn, chili powder, and fresh parsley.
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This recipe delivers the smoky, tangy flavor of Mexican street corn in a creamy, dairy-free pasta salad perfect for summer gatherings.

Ingredients

Scale
  • 12 oz pasta (rotini or penne)
  • 2 cups frozen or fresh corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes and drained
  • 1/4 cup water (for dressing)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup vegan mayonnaise (optional, for extra richness)
  • 1/2 cup vegan cotija substitute (store-bought or homemade almond/cashew based)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup finely diced red onion
  • 1 jalapeƱo, seeded and minced (optional)
  • Chili powder, for garnish
  • Lime wedges, for serving

Instructions

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
  2. Prepare the corn: Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until kernels are lightly charred in spots, about 8 to 10 minutes. Remove from heat and let cool slightly.
  3. Make the cashew lime dressing: Combine the soaked and drained cashews, 1/4 cup water, lime juice, nutritional yeast, salt, and garlic powder in a high-speed blender. Blend until completely smooth and creamy. Add vegan mayonnaise now if using. Taste and adjust salt or lime as needed.
  4. Assemble the salad: In a large bowl, combine the cooled pasta, charred corn, vegan cotija substitute, chopped cilantro, red onion, and minced jalapeƱo (if using).
  5. Dress the salad: Pour the cashew lime dressing over the pasta mixture. Toss gently until everything is evenly coated.
  6. Chill: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
  7. Serve: Before serving, sprinkle with extra chili powder and serve with lime wedges.

Notes

  • For the vegan cotija, you can use store-bought or pulse 1/2 cup almonds or cashews with 1/2 teaspoon salt and 1/4 teaspoon garlic powder in a food processor until crumbly.
  • Soaking the cashews is crucial for achieving a smooth dressing texture.
  • If you prefer a less spicy salad, omit the jalapeƱo.

Nutrition

Find it online: https://savoryskies.com/vegan-elote-pasta-salad-recipe/