Creamy Vegan Mexican Pasta Salad

This Creamy Vegan Mexican Pasta Salad is packed with spicy flavor, vegetables and healthy fats to satisfy you at meal time. Only 30 minutes of prep time!

10 ounces whole-wheat or gluten-free pasta
5 slices Sweet Earth Natural Foods Benevolent Bacon
½ cup raw cashews, soaked in water overnight or at least 4 hours
½ cup salsa
½ cup unsweetened non-dairy milk
2 garlic cloves (1 teaspoon minced)
1 teaspoon chili powder
¾ teaspoon cumin
½ teaspoon smoked paprika
Salt and pepper, to taste
½ cup black beans, drained and rinsed
½ cup corn (defrosted if frozen)
1 large bell pepper, diced
Fresh cilantro, for garnish

View the full recipe at Emilie Eats →