Delicious, creamy, crunchy, tangy, and healthy, this dairy-free macaroni salad recipe is so easy, and can be prepared in about 35 minutes.

This dairy-free Macaroni Salad tastes wonderful. It is packed with flavor and texture. It is tangy and ever so slightly sweet, even though it is made without any refined sugar.

Crunchy veggies and soft elbow-shaped macaroni are engulfed in a tasty, creamy sauce that is flavored with garlic, lemon, and a bunch of herbs. I am lactose intolerant, so I have been making variations of the cashew sauce used in this recipe, over the years. You can find variations of this cashew sauce in this sage sauce and this broccoli salad.

This dish packs a hefty nutrition punch as it is loaded with fiber and vitamins from the ingredients used.

My boyfriend loves a classic macaroni salad that is made with a mayo base. So, when I made this for us yesterday, I wasn’t sure what he would think. But, I was so incredibly thrilled that he enjoyed this healthier spin on the classic one. Especially since this one is made without any mayonnaise, not even vegan mayonnaise.

Pasta salad or macaroni salad?

Now, the debate is that a mayo-free salad with any sort of pasta in it is referred to as a pasta salad, while those with mayo are macaroni salads. However, the creamy and thick cashew sauce I used in this recipe tastes like mayo, so I figured I would refer to this as a macaroni salad.

What are the ingredients needed for this dairy-free macaroni salad?

You will need the following 17 ingredients (if 17 ingredients seem like a lot, I have suggestions for variations below) to make this vegan macaroni salad:

1. Elbow macaroni,
2. Red bell pepper
3. Orange bell pepper
4. Carrots
5. Celery,
6. Peas,
7. Red onion,
8. Parsley,
9. Cashews,
10. Unsweetened almond milk
11. Pure maple syrup,
12. Apple cider vinegar,
13. Lemon,
14. Garlic,
15. Basil,
16. Oregano,
17. Rosemary.

Not on the list, but crucial to this salad is salt and pepper, though I do not specify an amount as everyone’s preference for salt differs.

Substitutions and Variations:

Other than for the creamy dressing, this macaroni salad is made with ingredients that can be easily substituted.

If you prefer to keep the veggies to a minimum, then just use carrots and celery.

If you don’t like the veggies listed, you could use any combination of veggies you prefer. For example, ditch the carrots, celery, bell peppers, red onion, and peas, for some radishes, broccoli, edamame, and green onion.

However, I wouldn’t recommend substituting the veggies listed for frozen veggies. The main reason for that is once frozen veggies are thawed out, they tend to be less crunchy than fresh ones. And, to me, the crunch is such an inviting part of this salad.

If you happen to be following a gluten-free diet, then use gluten-free noodles instead.

If you want to make this a tad bit more tangy, add in a teaspoon or two of pickle relish.

If you would like to add some plant protein to this dosh, toss in some drained and rinsed chickpeas.

Instructions:

The first thing I do when I make this salad is to prep the cashews. Now, there are two ways to go about doing so:

Method One: This method is for you if you plan to make this recipe tomorrow instead of today. This method involves soaking the cashews overnight. Simply place the cashews in a plastic or glass container, fill it with water, and cover it. Then place the container with the cashews in the fridge and let the cashews soak overnight. The next day drain the cashews and they are ready to use to make the sauce.

Method Two: If you don’t have much time and want to whip this macaroni salad up in a hurry, then you can quick soak the cashews. To follow this method, first place the cashews in a pan, adding water into the pan to cover the cashews. Then squeeze the juice of a lemon into it. After that, place the pan with the cashews and lemon juice on the stove and turn the flame/heat on high. When this mixture comes to a vigorous boil (usually should take about 4-5 minutes), turn off the flame/heat, cover the pan, and leave it covered for 30 minutes. When the time is up, you will drain the cashews and set them aside to use.

I usually go with Method Two. After the cashews and lemon juice have come to a boil, and I have turned off the stove and covered the pan, I set about boiling the pasta. While the pasta is boiling, I go about rinsing and chopping the veggies and parsley, which I add to a large bowl.

When the pasta is al dente, I drain it and add it to the bowl with the veggies and parsley too.

By this time, the timer is going off on the soaking cashews. So, I drain them and then add them to a blender. I also add in some unsweetened almond milk, the zest of a lemon, rosemary, oregano, basil, apple cider vinegar, and some pure maple syrup. This is blended until it is smooth and then I pour it over the pasta and veggies in the bowl.

After a quick toss, I wrap the bowl in plastic and place it in the fridge to chill for a couple of hours.

This dairy-free macaroni salad is a delicious and healthy side dish that is a wonderful addition to a picnic, potluck, or gathering.

How do you serve this dairy-free macaroni salad?

This side dish is best served chilled, and it is a tasty addition to chicken, steak, pork chops, burgers, or hot dogs.

It also pairs well with some air-fried tofu or veggie fritters.

How do you store leftovers of this dairy-free macaroni salad?

Leftovers of this salad can be stored in an airtight container, in the fridge, for 5–7 days.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!