Vegan Macaroni Salad (The Best Ever!)

Vegan Macaroni Salad (The Best Ever!) Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 10 minutes


For the Salad:

16 ounces Elbow Macaroni (450g) Dry Weight

1 Medium Red Bell Pepper Chopped

4 Stalks Celery Chopped

1/2 cup Spring Onions Chopped

1/2 cup Sundried Tomatoes Chopped

1/2 cup Fresh Basil Chopped

For the Dressing:

2/3 cup Raw Cashews (100g) Soaked for 1 hour in hot water

1 cup Vegan Mayonnaise (240g)

1 Tbsp White Wine Vinegar

1 Tbsp Maple Syrup

1 Tbsp Olive Oil

1 Tbsp Dijon Mustard

2 tsp Dried Dill

1/2 tsp Garlic Powder

1/4 tsp Cayenne Pepper

1/4 tsp Sea Salt

1/4 tsp Black Pepper

2 Tbsp Water


1The 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.

2Cook the macaroni according to your package instructions. Drain and set aside.

3Chop and prepare your veggies.

4When your cashews are soaked, you're ready to make the 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.

5Add the macaroni to a salad bowl. Top with the chopped veggies and then pour over the sauce. Toss it all together until well mixed.

6Then 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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