Creamy Vegan Cashew Macaroni Salad

/ Vegan Recipes / By

Looking for a refreshing and satisfying dish? This Vegan Cashew Macaroni Salad is the answer! Perfect for potlucks, picnics, or simply enjoying at home, this recipe is a crowd-pleaser that everyone will love, whether they follow a vegan diet or not.

Imagine creamy macaroni salad with a twist—made from wholesome ingredients, this vegan recipe combines the richness of cashews with crunchy vegetables. It’s a delightful mix of flavors and textures that will keep you coming back for more!

Delicious Vegan Cashew Macaroni Salad Recipe

Creamy Vegan Cashew Macaroni Salad with cucumbers and bell peppers in a rustic bowl on a wooden table.

This Vegan Cashew Macaroni Salad features al dente pasta tossed in a creamy cashew-based dressing, complemented by crisp cucumbers, sweet bell peppers, and fresh herbs. It’s a delightful combination that is both light and filling, making it perfect for warm days.

The taste is a harmonious blend of nuttiness from the cashews and freshness from the veggies, creating a satisfying dish that’s both creamy and refreshing.

Ingredients

  • 2 cups elbow macaroni (or your choice of pasta)
  • 1 cup raw cashews, soaked for at least 2 hours
  • 1/4 cup nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup diced cucumbers
  • 1 cup diced bell peppers (any color)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley

Instructions

  1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside to cool.
  2. Prepare the Cashew Dressing: In a blender, combine soaked cashews, nutritional yeast, apple cider vinegar, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy, adding water as needed to achieve desired consistency.
  3. Combine Ingredients: In a large bowl, combine the cooled pasta, diced cucumbers, bell peppers, red onion, and parsley. Pour the cashew dressing over the salad and toss until everything is well coated.
  4. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve cold as a side dish or light meal.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 320kcal
  • Fat: 18g
  • Protein: 10g
  • Carbohydrates: 30g