Super creamy vegan tzatziki sauce, olives, sun dried tomatoes and artichoke hearts tossed with pasta.
Course: Main Course, Salad, Side Dish
Author: Lauren Hartmann
16oz.Pasta, I used bowtie pasta
1C.Raw cashews, soaked
Juice of1Lemon, large
1/2anEnglish cucumber, chopped
1/2C.Sun dried tomatoes, or fresh if you prefer
1/2C.Artichoke hearts, chopped
The cashews for the sauce need to be pre-soaked. I like to soak mine overnight. I just start soaking the night before I know I am going to make this. However, they need to be soaked for at least 3-4 hours. Or if you are in a pinch you can soak them in boiling water for 15-30 minutes.
Once you are ready to make the pasta salad, cook the pasta according to the package instructions.
While the pasta is cooking, make the tzatziki sauce. Drain the cashews you soaked, then add them to a blender or food processor. Then add the almond milk, olive oil, lemon juice, cucumber, garlic, dill, salt and pepper.
Blend on high, scraping down the sides as needed until the sauce is really nice and smooth, it may take a few minutes.
Once the pasta is done, let cool for a little while. Then add the pasta to a large mixing bowl. Then add the olives, sun dried tomatoes and artichoke hearts. Then pour the sauce on top.
Toss everything together so the pasta is completely coated in the sauce and the veggies are evenly distributed. Serve immediately, or place in the fridge to serve cold later.
If you are leaving in the fridge for a day or two to serve later, I recommend squeezing another lemon on top and tossing before serving.