Vegan Macaroni Salad

Quick and easy recipe for Vegan Macaroni Salad, creamy and simple macaroni with fresh and crispy celery, red onions, bell pepper is perfect for summertime backyard cookout or your next potluck!

5 from 12 votes

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Course: Salad

Cuisine: American

Keyword: vegan macaroni salad

Prep Time: 20

Cook Time: 10

Servings: servings

Calories: 586kcal

Equipment

1 Large bowl

Ingredients

Macaroni Salad

2 cups dry elbow macaroni I used gluten-free
1 cup vegan mayonnaise store bought or see recipe below
1 clove garlic minced
1/2 teaspoon dried dill
1/2 teaspoon sea salt
1 teaspoon relish
1/2 cup red bell pepper diced or (pimiento peppers)
1/2 cup celery diced
1/4 cup red onion chopped
1/4 cup sliced black olives (optional)
Vegan cheddar cubed (optional)

Homemade Cashew Mayo

1 cup water
1 cup cashews
1/2 cup non-dairy milk
2 tablespoons cornstarch or tapioca starch
1 tablespoon fresh lemon juice
1 tablespoon onion chopped
1 clove garlic
1 teaspoon salt or to taste

Instructions

For The Macaroni Salad

Cook elbow macaroni according to package directions. Drain and rinse under cold water.
In a large bowl, mayonnaise, garlic, dill, salt, and relish. Stir in macaroni, red bell pepper, celery, onion, black olives and cheddar cheese cubes. Mix well, cover and chill.

For The Vegan Mayo

Blend water, cashews, milk, starch lemon juice, onion, garlic, and salt until creamy.
Pour in a medium saucepan over medium-low heat, cook stirring until the sauce begins to thicken. Remove from heat and allow to cool. Store in refrigerator. Use in place of mayo in your favorite recipes.

Nutrition