Pasta salad, quick and served cold with summer vegetables and its creamy white vegan sauce

Ingredients

• 150 g uncooked white fusilli from our 3-minute cooking range
• 1 red pepper
• 3 celery stalks
• 1 tin of corn
• 1 red onion
• 1 soy yoghurt
• 2 tbsp malted yeast
• 1 tsp mustard
• Himalayan salt
• pepper
• half or a little less than the yogurt pot of water
• optional:lemon juice