Creamy Vegan Macaroni Salad
Vegan macaroni salad is a classic summertime favorite with crisp vegetables and a creamy cashew dressing, It's the perfect recipe for backyard BBQ's, picnics, and potlucks. And it's made without mayo.
Servings: 10 servings
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 by soaking the cashews for the dressing. While they soak, bring a pot of salted water to a boil and cook the noodles according to the package directions, making sure not to overcook. Once the noodles are done, drain and rinse them.While the cashews soak and the noodles cook, prep the vegetables.
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
Serving: 1serving | Calories: 104kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Sodium: 90mg | Fiber: 2g | Sugar: 5g
