Vegan Macaroni Salad
Enjoy my easy, creamy vegan macaroni salad, made with fresh, wholesome ingredients. Naturally gluten-free and perfect for picnics and barbecues, it delivers all the classic deli-style flavors you love—only healthier, thanks to its plant-based twist. The homemade dressing takes it to the next level, making it truly irresistible!
Servings: 6
Calories: 446kcal
Equipment
Ingredients
For The Macaroni
- 16 ounces elbow macaroni pasta or other preferred shape
- 2 cups chopped sweet red/orange/yellow pepper one kind or a mix
- your favorite oil to sauté or broth if oil free
- ¼ teaspoon sea salt
- ¾ cup chopped celery
- ¾ cup chopped dill pickles
- ¼ cup dill pickle juice from the jar
- ¾ cup chopped red onion soaked in cold water for a few minutes and drained (see note)
- ½ teaspoon ground black pepper
Creamy Dressing
- 1 cup raw cashews see note
- ¼ cup cooked potato see note
- ½ cup cooked white beans rinsed and drained
- ¾ cup water
- 2 tablespoons dill pickle juice from the jar
- 1 ½ - 2 teaspoons sea salt adjust for your preference
- 1 clove garlic
- ¼ teaspoon ground mustard seed
Optional Garnishes
Instructions
- Cook pasta according to package directions.
- Once pasta is done, rinse in cold water then add it to the bowl with the veggies below.
- Saute chopped sweet pepper over medium heat using veggie broth or oil and a dash of salt. Cook until soft, about 5-7 minutes.
- Meanwhile, put celery, red onion, dill pickles, pickle juice and black pepper in a large bowl.
- Next, make the creamy dressing by putting the ingredients into a blender and blend until creamy and smooth.
- Add the creamy dressing to the bowl and mix. Taste and adjust salt as necessary. I needed an extra ½ teaspoon.
- Place in the fridge while you clean up to allow it to get cold and so the flavors can marinate completely.
- Once ready, garnish with ingredients of choice and devour!
Notes
- Any sweet pepper variety works, or a combo of all.
- Soaking the onion helps takes the bite out of it. This step is optional but it helps reduce the strong onion flavor.
- I like putting the extra pickle juice in the bowl with the veggies to help them marinate in the flavor while you prepare the rest of the dish.
- If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
- I used red potatoes but any starchy potato will work, just don’t use sweet. It also won’t work to substitute with something that is not an actual potato (such as another root vegetable).
- Chop veggies. Saute red pepper. Soak or grind cashews if not using a high speed blender. Cook potato. Make creamy dressing.
- Make sure pasta is well cooked and veggies are finely chopped.
Nutrition
Calories: 446kcal | Carbohydrates: 72g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 954mg | Potassium: 560mg | Fiber: 5g | Sugar: 4g