If I’m going to get excited about salad, its almost always a pasta salad! Case in point: this White Cheddar Macaroni Pasta Salad. This is the PERFECT long weekend recipe, and the best part is, it is so. dang. easy! Cook some macaroni and while it boils, blend all the dressing ingredients and chop the onions & herbs. Then, run the pasta under cool water, toss it all together in a bowl and chill until ready to eat. Its comforting, while still summery, cheesy, and delicious!
Can I sub something for the cashews?
Yes, I know a lot of people are sadly allergic to tree nuts (I’m actually allergic to peanuts!) so a lot of vegan recipes are off limits. However, I have found that there are a few great substitutions for cashews! The first is silken tofu. I would get firm silken tofu (its usually shelf-stable so not in the fridge section, its always on a shelf in my organic isle!) and this will add the least amount of flavour so the cheesiness is still the main flavour. The second option is raw sunflower seeds. I love this option too! Super nutritious and more inexpensive than cashews, however it will taste a bit more nutty- so keep that in mind.