creamy vegan Italian pasta salad

Ingredients

• 1 cup raw cashews
• 4 tablespoons balsamic white
• 4 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 3/4 cup water
• 1 tablespoon Italian seasoning
• 1/2 teaspoon ground black pepper
• 4 cups dried pasta we used tri-colored fusilli
• 13 ounces artichoke hearts drained and diced, about 1 ½ cups
• 1 medium red onion chopped small, about 1 cup
• 1 cucumber small, sliced
• 1 medium red bell pepper cored and diced
• 1/3 cup black olives sliced
• 2 cups cherry tomatoes cut in half
• 1/2 cup basil leaves torn or chopped

Nutrition

• Calories : 240 calories
• Carbohydrate : 32 grams
• Cholesterol : 15 milligrams
• Fat : 9 grams
• Fiber : 7 grams
• Protein : 9 grams
• SaturatedFat : 1.5 grams
• Sodium : 90 milligrams
• Sugar : 6 grams