Go Back
+ servings
5 from 6 votes

Vegan Macaroni Salad

by: claire cary

A vegan take on the summer classic! This vegan macaroni salad is easy to make and a features a homemade cashew based dressing for a mayo-free dish!
/ /
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
6

Ingredients

Salad:

  • 12 ounes macaroni noodles I used gluten free
  • 3 stalks celery
  • 1 cup peas
  • 1 small red onion
  • 1 red bell pepper
  • ½ cup grated carrot

Dressing:

  • 1 cup raw cashews soaked in hot water for 30 minutes
  • 3/4-1 cup water start with 3/4 cup, add more as needed
  • 2 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp chopped chives
  • 1 tsp minced garlic
  • 1 tsp white sugar
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  • If you haven't already, add the cashews to a bowl and cover with boiling water. Let sit for 30 minutes to soften.
  • Bring a large pot of salted water to a boil and cook pasta according to package instructions. When it's done cooking, rinse under cold water.
  • Finely chop the onion, celery and bell pepper. Add to a large mixing bowl.
  • Grate the carrot and defrost the peas as needed. Add to the bowl.
  • When the cashews are done soaking, drain and rinse with cold water. Add to a blender with all remaining dressing ingredients. Blend until completely smooth, about 1 full minute depending on your blender.
  • Taste and adjust flavors as desired.
  • Combine the dressing, veggies and pasta and toss well. Top with fresh black pepper and chives. Enjoy!

Notes

Any color bell pepper will work in this recipe.
The dressing recipe calls for 3/4 cup of water, but depending on how thick you want the dressing, you may want slightly more water. I do not recommend more than 1 cup to ensure the flavor doesn't dilute.
Serving: 1bowl / Calories: 430kcal / Carbohydrates: 69g / Protein: 15g / Fat: 11g / Saturated Fat: 2g / Fiber: 5g / Sugar: 7g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!