Vegan Macaroni Salad

The best vegan macaroni salad is veggie packed and flavorful with the most divine creamy dressing. Ideal for picnics, potlucks and barbecues.

📝 Ingredients

• 16 ounces Elbow Macaroni ((450g) Dry Weight)
• 1 Medium Red Bell Pepper (Chopped)
• 4 Stalks Celery (Chopped)
• 1/2 cup Green Onions (Chopped)
• 1/2 cup Sun Dried Tomatoes (Chopped)
• 1/2 cup Fresh Basil (Chopped)
• 2/3 cup Raw Cashews ((100g) Soaked for 1 hour in hot water)
• 1 cup Vegan Mayonnaise ((240g))
• 1 Tablespoon White Wine Vinegar
• 1 Tablespoon Maple Syrup
• 1 Tablespoon Olive Oil
• 1 Tablespoon Dijon Mustard
• 2 teaspoons Dried Dill
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Cayenne Pepper
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon Black Pepper
• 2 Tablespoons Water

👨‍🍳 Instructions

1. 1--- Preparation: ---
2. 2The cashews need to be soaked for the dressing. So place them into a bowl and pour over hot water from the kettle and then let them sit for an hour and then drain them before use.
3. 3Cook the macaroni according to your package instructions. Drain and set aside.
4. 4Chop and prepare your veggies.
5. 5--- Dressing: ---
6. 6Add the soaked cashews to the blender jug along with vegan mayonnaise, white wine vinegar, maple syrup, olive oil, dijon mustard, dried dill, garlic powder, cayenne pepper, sea salt, black pepper and water.
7. 7Blend until smooth.
8. 8--- Assembly: ---
9. 9Add the macaroni to a salad bowl. Top with the chopped veggies and then pour over the sauce. Toss it all together until well mixed.
10. 10Then cover the bowl and place it into the fridge for around an hour to chill and for the flavors to blend.