This salad is perfect for 4th of July picnic. Use your favorite veggies or what you have on hand such as carrot, zucchini, yellow squash, peas, tomatoes etc. I used my own nut mayonnaise recipe, but you may use Vegenaise if you prefer. I like this mayonnaise recipe because it is fat free and super creamy.
8 ounces elbow macaroni, uncooked
1 cup vegan mayonnaise (recipe below)
½ cup red bell pepper, diced (or pimiento peppers)
½ cup celery, diced
½ cup red onion, chopped
¼ cup black olives, halved
2 scallion, chopped
1 clove of garlic, minced
½ tsp dried dill
sea salt to taste (optional)
vegan cheddar cheese, cubed (optional)
Cook elbow macaroni according to package directions. Drain and rinse under cold water, set aside. Mix remaining ingredients together. Enjoy!
Cashew Mayonnaise Recipe
1 cup water
1 cup cashews
½ cup soy, rice, or almond milk
2 Tbsp tapioca starch
1 Tbsp lemon juice
2 tsp onion powder
¾ tsp salt
½ tsp garlic powder
Mix tapioca starch with water and simmer until thickened. Set aside to cool. Blend cashews, milk, lemon juice, onion powder, garlic powder, and salt until creamy. Add tapioca mixture, then blend until creamy again.
EDIT 10/2/12: By "fat free" I meant added fat/oil free. Sorry, I should have made that clear.
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