The BEST Vegan Macaroni Salad!

Dated: July 17 2023

Views: 125

VEGAN MACARONI SALAD

The best vegan macaroni salad is veggie packed and flavorful with the most divine creamy dressing. Ideal for picnics, potlucks and barbecues. I literally make this anytime we have an event to go to. I don't even tell people it's vegan and they would NEVER guess. It's quick and easy and the longer it sits in the fridge the better it tastes!

PREPARATION:

  • Soak your cashews:  Before doing anything else, put your cashews into a bowl and pour over boiling hot water from the kettle, and then just leave them to soak for an hour. 
  • Cook your macaroni according to your package instructions. Drain and set aside. 
  • Chop up your veggies. We used red bell pepper, celery, green onions, sun dried tomatoes and fresh chopped basil. 

DRESSING:

  • Add the soaked cashews to your blender jug along with vegan mayonnaise, white wine vinegar, maple syrup, olive oil, dijon mustard, dried dill, garlic powder, cayenne pepper, sea salt, black pepper and water.
  • Blend until smooth.

                             

Vegan Macaroni Salad
The best vegan macaroni salad is veggie packed and flavorful with the most divine creamy dressing. Ideal for picnics, potlucks and barbecues.
4.97 from 33 votes
 
Prep Time: 10minutes 
Cook Time: 10minutes 
Total Time: 20minutes 
 
Servings: 10
 
Calories: 400kcal
 

Ingredients

For the Salad:

  • 16 ounces Elbow Macaroni 
  • 1 Medium Red Bell Pepper Chopped
  • 4 Stalks Celery Chopped
  • ½ cup Green Onions Chopped
  • ½ cup Sun Dried Tomatoes Chopped
  • ½ cup Fresh Basil Chopped

For the Dressing:

Instructions

Preparation:

  • The cashews need to be soaked for the dressing. So place them into a bowl and pour over hot water from the kettle and then let them sit for an hour and then drain them before use.
  • Cook the macaroni according to your package instructions. Drain and set aside.
  • Chop and prepare your veggies.

Dressing:

  • Add the soaked cashews to the blender jug along with vegan mayonnaise, white wine vinegar, maple syrup, olive oil, dijon mustard, dried dill, garlic powder, cayenne pepper, sea salt, black pepper and water.
  • Blend until smooth.

Assembly:

  • Add the macaroni to a salad bowl. Top with the chopped veggies and then pour over the sauce. Toss it all together until well mixed.
  • Then cover the bowl and place it into the fridge for around an hour to chill and for the flavors to blend.
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Krystal Allison

Spokane has been my home for my entire life, I know the area well and I'm truly passionate about living here and all this beautiful city has to offer. I don't look at Real Estate as a job, I find so m....

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