Cook pasta as per the package instructions, drain and keep it aside.
In a large salad bowl, combine cucumber, tomato and onion and keep it aside.
In a blender combine all the dressing ingredients (cashew nuts, coconut milk, lemon juice, dill, salt, pepper, nutritional yeast, Dijon mustard and apple cider vinegar). Blend it until smooth and creamy. Keep it aside.
Toss in pasta along with cucumber, tomato and onion in the bowl and drizzle the dressing over it. Mix it well. Adjust salt and pepper as per taste.
Garnish with some more fresh dill and serve.
This taste best when served immediately, but the leftovers can be refrigerated in an air tight glass container for about 5-6 days.
I used chickpea pasta from Banza to add more protein and nutrition in this salad. You may use your choice of pasta. The nutritional value will vary depending on the type of pasta you use in this recipe.
Make sure to use plain coconut milk beverage style that comes in tetra pack just like any other milk.
Soak cashew nuts in warm water until soft. Test it by crushing one cashew nut with your fingers.