Vegan Macaroni Salad (No Mayo)
This vegan macaroni salad is creamy, tangy, and great for acrowd!
Servings: 8
Calories: 294kcal
Ingredients
Salad Ingredients
- 300 grams dry gluten-free elbow macaroni
- ⅓ 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 ⅛ of this recipe.
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 42g | Protein: 8g | Fat: 12g | Monounsaturated Fat: -2g | Fiber: 2g | Sugar: 7g
