Ready in just 30 minutes, this easy vegan macaroni salad features a creamy, flavorful cashew dressing in place of mayo. It’s the perfect dish for summer picnics, BBQs, or any party gathering!
I love making this vegan macaroni salad during the summer. It makes a big bowl of cold pasta that my family can snack on or enjoy as an easy side with lunch or dinner.
When I first created this recipe, I couldn't find a vegan mayo I liked, so I made a creamy homemade cashew dressing instead. It's super easy to whip up, and honestly, even with all the vegan mayo options available now, this dressing is still my favorite!
Served chilled, this plant-based side dish pairs perfectly with vegan burgers, grilled tofu, carrot hot dogs, and tofu nuggets. It’s refreshing, satisfying, and always a delicious addition to the meal.
Ingredients
These are the main ingredients you’ll need to make vegan macaroni salad, including the dressing. Nothing fancy!
Macaroni Salad Ingredients
- Pasta – Elbow or ditalini pasta work best for this macaroni salad because of their small size and ability to hold onto the creamy dressing.
- Vegetables – Bell pepper, red onion, and carrots bring crunch, brightness, and a pop of color to the salad.
- Relish – I suggest using sweet relish. It brings that classic, nostalgic deli-style flavor to the macaroni salad. But if you’re more into a tangy salad, you can always swap in dill instead.
Dressing Ingredients
- Cashews – They’re the base for the creamy dressing, making this macaroni salad a healthier vegan option.
- Lemon juice – This brings the flavors of the dressing together.
- Maple syrup – A touch of sweetness balances out the tanginess.
- Seasonings – A blend of salt, garlic powder, and ground mustard seed gives the dressing its bold flavor.
Instructions
Chop the veggies and cook the pasta, then follow these easy steps to make the dressing and bring together this delicious vegan macaroni salad.
To Make The Dressing
Start by soaking the cashews so they are easier to blend.
Now, add the soaked cashews and the remaining dressing ingredients to a high-speed blender or equivalent.
Blend until smooth and creamy, stopping to scrape down the sides with a spatula as needed.
To Make Vegan Macaroni Salad
Once the dressing is made, the vegetables are chopped, and the pasta is cooked, it's time to bring everything together.
In a large mixing bowl, add the pasta, veggies, and cashew dressing.
Gently fold the ingredients together until everything is well combined. Cover the bowl and refrigerate the macaroni salad for at least 3 hours to let the flavors meld.
Just before serving, give the macaroni salad a good stir and top it with freshly chopped parsley.
Additions and Variations
This recipe is incredibly versatile. You can easily swap the vegetables for whatever you have on hand, or try one of these ideas to give it a fresh twist.
- Add 1 cup of corn to the mix for a rainbow-style macaroni salad.
- Replace the sweet relish with dill relish for a more savory side dish.
- Swap out any of the vegetables to your taste.
- Add chopped celery for an extra crunch.
Tips for Success
- Don’t forget to salt the pasta water.
- Rinse the cooked pasta in cold water to cool it down and stop the cooking process.
- Allow the macaroni salad to chill in the fridge for 2-3 hours before serving.
- Once fully chilled, give it a taste and adjust the seasoning if needed. Adding a bit more relish can boost both flavor and moisture.
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Recipe
Creamy Vegan Macaroni Salad
Ingredients
For the Macaroni Salad
- 16 oz macaroni pasta
- 1 red bell pepper, chopped (about 1 and ½ cups)
- 1 cup carrot, julienned
- ½ cup red onion, diced
- 4-6 Tablespoons sweet relish
- A handful of fresh parsley, finely chopped
For the Dressing
- 1 ½ cup raw cashews, soaked
- 1 cup water
- 4 Tablespoon lemon juice
- 1 ½ Tablespoon maple syrup
- 2 teaspoons Himalayan pink salt
- ¾ teaspoon garlic powder
- ⅓ teaspoon ground mustard seed
- pepper to taste
Instructions
For the Macaroni Salad
- Start with soaking the cashews for the dressing.
- Then boil the noodles in salted water according to their packaging.
- Prep the vegetables while the cashews soak and the noodles cook. Keep an eye on the noodles to not overcook them.
For the Dressing
- Add the soaked cashews and remaining dressing ingredients to a high-speed blender or Nutri-bullet.
- Blend until everything is smooth and creamy.
Assemble the Salad
- Add the cooked pasta, veggies, and dressing to a very large bowl. Mix the ingredients until they are well combined.
- Taste the macaroni salad and add more lemon juice, salt, and/or relish if needed.
- Cover the bowl and chill it in the fridge for at least an hour before serving. Keeps in there for up to 5 days.
Notes
- For a savory macaroni salad, replace the sweet relish with dill relish.
- Give the fully chilled salad a taste and adjust any flavorings if needed. Adding more relish will add flavor and moisture to the dish.
- Add 2 cups sweet corn, --frozen, fresh, or canned-- for a rainbow macaroni salad.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
This recipe was originally published in May of 2020 and has since been updated with more detailed information.
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