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Vegan macaroni salad is a classic summertime favorite with crisp vegetables and a creamy cashew dressing,  It&#x27;s the perfect recipe for backyard BBQ&#x27;s, picnics, and potlucks.  And it&#x27;s made without mayo.  

Creamy Vegan Macaroni Salad

oz macaroni pasta

red bell pepper, (chopped (about 1 and 1/2 cups))

carrot, (julienned)

red onion, (diced)

sweet relish

fresh parsley, (finely chopped)

½ cup raw cashews, (soaked)

water

lemon juice

maple syrup

Himalayan pink salt

garlic powder

mustard seed

pepper

Start with soaking the cashews for the dressing.

Then boil the noodles in salted water according to their packaging.

Prep the vegetables while the cashews soak and the noodles cook. Keep an eye on the noodles to not overcook them.

For the Macaroni Salad

Add the soaked cashews and remaining dressing ingredients to a high-speed blender or Nutri-bullet.

Blend until everything is smooth and creamy.

For the Dressing

Add the cooked pasta, veggies, and dressing to a very large bowl. Mix the ingredients until they are well combined.

Taste the macaroni salad and add more lemon juice, salt, and/or relish if needed.

Cover the bowl and chill it in the fridge for at least 2/3 hours before serving. 

Keeps in the fridge for up to 5 days.ENJOY!

Assemble the Salad

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Creamy Vegan Macaroni Salad

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Creamy Vegan Macaroni Salad

The most viewed bbqs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine