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Mixed and ready to serve vegan macaroni salad in a white bowl. Blue napkin underneath and lemon wedges on the side.
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Creamy Vegan Macaroni Salad

Creamy Vegan Macaroni Salad ~ a summertime essential! With a healthier twist, it's mayo-free but still rich, creamy & full of classic flavor.
Course Side Dish
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 people
Calories 292kcal

Ingredients

Dressing

  • 1 ¼ cup cashews , raw (soaked in water 4-6 hours)
  • 1 ¼ cup non-dairy milk , unsweetened
  • cup vegan yogurt , unsweetened
  • 3 tablespoons lemon juice , fresh squeezed
  • 3 tablespoons red wine vinegar
  • 2-3 tablespoons pickle juice
  • 2-3 tablespoons dijon mustard
  • 2-3 teaspoons agave syrup
  • 1 clove garlic (sub 1 teaspoon garlic powder)
  • ½ teaspoon onion powder
  • 1 teaspoon salt , more to taste

Macaroni Salad

  • 16 ounces elbow macaroni
  • 1-2 tablespoons olive oil (*Optional)
  • ½ cup red onion , diced
  • ¾ cup red bell pepper , diced (1 small pepper)
  • ¾ cup celery , diced (about 2-3 stalks)
  • ½ cup dill pickles , diced
  • cup fresh dill , chopped (more for garnish)
  • Paprika and fresh cracked pepper , for garnish

Instructions

Dressing

  • Put all ingredients in a high-powered blender and blend on high until creamy and smooth (*discard cashew soaking water). Adjust flavors as needed (* Keep in mind that the flavors will be concentrated, but it will be covering a lot of pasta). Set aside.

Macaroni Salad

  • Boil pasta in salted water and cook until al dente (according to package directions). Drain and rinse with cool water. When cooled, place in a large bowl. Drizzle and toss with olive oil (*omit to keep oil-free).
  • Add all the chopped veggies, pickles and chopped dill to the same bowl with cooled macaroni. 
  • Now add the dressing on top and toss to combine well. Taste for seasoning and add more if needed (*the dressing will look thin and seem like a lot, but it will thicken up perfectly in the fridge). 
  • Place in the fridge for 2-3 hours to chill. Give it a good stir. Sprinkle top with paprika, fresh cracked pepper, and more fresh dill. Enjoy!

Nutrition

Serving: 1(1 cup) | Calories: 292kcal | Carbohydrates: 43g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 302mg | Fiber: 2g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 19.3mg | Calcium: 75mg | Iron: 2.1mg