Creamy Vegan Macaroni Salad
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
10 servings
-
Calories
158 kcal
-
Course
Side Dish, Main Course, Salad
Creamy Vegan Macaroni Salad
Report
This easy macaroni salad is dairy-free. The dressing is made with cashews and is simple to make. The salad is full of flavor and texture. Perfect for a summer picnic side dish or a full meal.
Share:
Ingredients
- 16 ounce macaroni noodles or any small cut pasta
- ½ cup gherkins pickles SEE NOTE
- 1 red bell pepper finely chopped
- 3 celery stalks finely chopped
- 1 small red onion finely chopped
- For the Dressing
- 1 cup raw cashews
- ½ cup lemon juice
- ¼ cup water SEE NOTE
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- salt and pepper to taste
Add to Shopping List
Instructions
- Cover the 1 cup of cashews in water and boil for 12 to 15 minutes. When they’re soft and puffy, drain and rinse in cool water.
- Boil the noodles according to the instructions on the package. For best results, cook until el dente (firm to the bite). Check the texture 1 minute before the suggested time.
- While the noodles are boiling prepare the gherkins and vegetables and make the dressing.
- FOR THE DRESSING
- Put the drained and rinsed cashews in a blender and add the ½ cup lemon juice, ¼ cup water, SEE NOTE, 1 tablespoon white wine vinegar, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, and salt and pepper to taste. Blend until creamy and it is thick but pourable.
- Drain the noodles and place in a large bowl. Stir in the dressing until the noodles are fully coated. Add the chopped gherkins and vegetables and stir until fully combined. Taste and add more salt and pepper if needed.
Notes
- NUTRITION DISCLAIMER
- Gherkins pickles are crisper and have a perfect sour flavor for this salad. You can use dill or sweet, but the flavor won’t be the same.
- Add more water to the blender if needed. The dressing should resemble ranch dressing from a bottle.
- Store covered in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1cup
Calories
158kcal
(8%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
93mg
(4%)
Potassium
197mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
440IU
(9%)
Vitamin C
21mg
(23%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 158kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 93mg | 4% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 21mg | 23% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Leftover turkey, bacon and brussels sprouts macaroni cheese (Christmas macaroni!)
American
4.0
(3 reviews)
