0 from 51 votes
Vegan Pimento Macaroni Salad
Imagine everything you love about macaroni salad but with a creamy vegan pimento cheese sauce made from whole foods. Easy prep and impossibly delicious! Vegan, soy-free, WFPB/oil-free, and gluten-free with your choice of pasta. Nut-free option included.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
26 mins
Servings: 10 servings
Calories: 285 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
For the sauce:
- 1 ½ cups raw cashews (sub 1 ¼ cups raw sunflower seeds for nut-free)
- 1 cup water
- 3 Tablespoons nutritional yeast
- 4 ounces roasted red peppers, drained
- ¼ cup lemon juice
- 2 Tablespoons rice vinegar
- 2 Tablespoons hot sauce I used Crystal brand.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 ½ teaspoons fine sea salt I know this seems like a lot, but remember it's for an entire package of pasta!
- ¼ teaspoon cayenne
For the salad:
- 16 ounces dry macaroni elbows (use whole-grain or gluten-free, if needed)
- 1 cup chopped celery (about 5 large stalks)
- 1 cup chopped yellow or orange bell pepper (about 1 large pepper)
- ¾ cup diced red onion (about 1 small onion)
- 4 ounce jar of pimentos, drained very well and chopped
Instructions
- *If using a standard blender, first soak cashews in hot water for 1 to 2 hours (or soak seeds for 1 hour). Then, drain and follow recipe. In a high-speed blender combine all sauce ingredients. Gradually increase speed, then blend on high until completely smooth. Set sauce aside.
- Cook pasta according to package directions. Immediately drain in a colander and thoroughly rinse with cold running water, tossing/stirring pasta until it's cool. Drain well.
- Pour about half of the sauce into the pasta pot. Add the macaroni and stir to combine. Add more sauce, and continue to stir making sure all of the macaroni is completely coated. It will seem very saucy at this point but will thicken as it sits and after adding the veggies.
- Reserve a tablespoon or two of each of the veggies for garnish, if desired. Add remaining celery, bell pepper, onion, and pimentos to the pot. Stir to combine.
- Transfer to a serving bowl, and sprinkle reserved veggies/pimentos on top. Refrigerate for one hour (or longer) before serving.
Cup of Yum
Notes
- Macaroni salad tastes great the next day, so it's a perfect make-ahead dish for parties.
- Serve cool.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition Information
Calories
285kcal
(14%)
Carbohydrates
43g
(14%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
575mg
(24%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
369IU
(7%)
Vitamin C
41mg
(46%)
Calcium
32mg
(3%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 285
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 575mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 41mg | 46% |
| Calcium | 32mg | 3% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.