This is one of those recipes that requires "special" ingredients. I made it today because I had some leftovers of everything listed that also needed to be used up. Listed at the end of this recipe are some links to more recipes for these "special" ingredients.
I adapted this from my dairy-based, egg-based recipe. I've been pretty successful tweaking my own recipes to make them dairy-free. My goal is to make food that everyone can eat and not know it's missing dairy and egg.
Dairy-Free, Egg-Free Chicken Pasta Salad
(This is a small serving size of 2 to 4 small servings. You can easily double this recipe.)
1/2 cup pasta, (I use small shells)
1 carrot, chopped
1 celery stalk, chopped
1/4 cup onion, chopped
1/2 cup chicken, pre-cooked
1/2 cup Vegeniase
1/2 Tbsp Tofutti Better than Cream Cheese, plain
1/2 Tbsp Tofutti Better than Sour Cream, plain
1/8 tsp garlic powder
1/4 tsp dill weed
1. Boil water and make pasta. Drain.
2. While pasta is boiling, chop veggies and mix in a bowl with chicken.
3. In separate bowl mix cream cheese and sour cream with garlic powder and dill weed. Mix in Veganaise.
4. Mix all together. Let sit in fridge for an hour before serving.
**Recently I made dairy-free, egg-free dill dip with Better than Sour Cream and Better than Cream Cheese. Also, here's a great dairy-free cream cheese frosting. Vegenaise can be used in place of mayo in any recipe or for sandwiches. Tofutti has recipe ideas here under fun stuff!**