This vegan macaroni salad is made without mayo. Instead, it’s covered in a flavorful creamy cashew dressing. It’s the perfect side dish to any picnic, backyard barbecue, or summer party and can easily be made the night before.
Classic macaroni salad made with store-bought mayo has nothing on this vegan version!
It's a flavor-packed recipe that can be made with any vegetables you have on hand.
This summertime favorite is an excellent companion to vegan burgers, carrot hot dogs, grilled tofu, and more.
The pasta and fresh crisp veggies covered in a creamy cashew dressing are always a hit at my 4th of July get-togethers.
How to make vegan macaroni salad
This recipe is made with fresh vegetables and a tasty homemade cashew dressing that's super easy to make.
Start by soaking cashews for the dressing, boiling the pasta, and chopping the veggies.
To make the dressing --toss the soaked cashews and remaining dressing ingredients into a high-speed blender or Nutri-Bullet. Blend until everything is smooth and creamy.
Add the chopped veggies, cooked pasta, and cashew dressing to a large mixing bowl.
Fold the ingredients together --or as I like to say 'toss the salad’-- until everything is evenly combined.
Cover the bowl and chill the macaroni salad in the fridge for at least 3 hours.
Just before serving, give the macaroni salad a mix and top with fresh parsley.
Variations
- Add 1 cup of corn to the mix for a rainbow-style macaroni salad.
- Replace the sweet relish with dill relish for a savory side dish.
- Switch out any of the veggies to your taste.
- Add celery for an extra crunch.
Tips
- Don’t forget to salt the pasta water!
- Cook the macaroni until it's "al-dente".
- Rinse the cooked pasta in cold water to bring the temperature down and stop the cooking process.
- Allow the macaroni salad to chill in the fridge for at least 3-4 hours before serving.
- Give the fully chilled salad a taste and adjust any flavorings if needed. Adding more relish will add flavor and moisture to the dish.
Creamy Vegan Macaroni Salad
Ingredients
Macaroni Salad
- 16oz macaroni pasta
- 1 red bell pepper, chopped (about 1 and 1/2 cups)
- 1 cup carrot, julienned
- 1/2 cup red onion, diced
- 4-6 Tablespoons sweet relish
- A handful of fresh parsley, finely chopped
Dressing*
- 1 and 1/2 cup raw cashews, soaked
- 1 cup water
- 2 teaspoons Himalayan pink salt
- 1/3 teaspoon ground mustard
- 3/4 teaspoon garlic powder
- 4 Tablespoon lemon juice
- 1 and 1/2 Tablespoon maple syrup
- pepper to taste
Instructions
Macaroni salad
- Start by soaking the cashews.
- 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.
Dressing
- Add the soaked cashews and remaining ingredients to a high-speed blender or Nutri-bullet.
- Blend until everything is smooth and creamy.
Assemble
- In a very large mixing bowl, add the pasta, veggies, and dressing. Mix the ingredients together 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 3-4 hours before serving.
- Keeps in the fridge for up to 5 days.
ENJOY!
Notes
- For a savory macaroni salad replace the sweet relish with 6-8 Tablespoons dill relish.
- Slightly over measure the dressing seasonings for full flavor.
- 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
- If you forget to salt the pasta water, add an extra 1/4 teaspoon salt to the dressing.
Nutrition Information:
Yield: 10 Serving Size: 1 servingAmount Per Serving: Calories: 104Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 90mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 3g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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