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Vegan Macaroni Salad (No Mayo)

This vegan macaroni salad is creamy, tangy, and great for acrowd!
Total Time20 minutes
Course: Side Dish
Cuisine: plant-based, Vegan
Servings: 8
Calories: 294kcal
Author: Bree Sheree

Ingredients

Salad Ingredients

  • 300 grams dry gluten-free elbow macaroni
  • cup red onion (finely diced)
  • ½ cup red pepper (finely diced)
  • ½ cup celery (finely diced)
  • ½ cup sweet green relish
  • 2 tablespoons fresh dill

Dressing Ingredients

  • 1 ½ cups cashews (soaked – see note below)
  • ¾ cups water
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • ¾ teaspoons garlic powder
  • Sprinkle salt and pepper

Instructions

  • Soak your cashews to soften them. See note below.
  • Next, cook your macaroni according to package directions. When it is cooked, drain the water then cool the macaroni down by rinsing it with cold water. Place the macaroni in a large mixing bowl.
  • While your macaroni is cooking, prep your other salad ingredients. Make sure you chop them in quite small pieces. Add all salad ingredients to the mixing bowl.
  • For the dressing, add all ingredients to a high-powered blender or food processor and blend until smooth and creamy.
  • Pour the dressing over the salad and mix everything together.
  • Store in a sealed container in the fridge.

Notes

Soak your cashews to soften them before making the dressing. To soak them quickly, boil some water then pour it over the cashews in a bowl. Place a plate over the bowl to trap the heat and let the cashews soak for about 20 minutes. Then drain the water.
Nutrition facts are an estimate for of this recipe.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 42g | Protein: 8g | Fat: 12g | Monounsaturated Fat: -2g | Fiber: 2g | Sugar: 7g