Dairy-Free Macaroni Salad

5 from 5 votes

Print Pin

Prep Time: 20

Cook Time: 15

Servings:

Cost: $7 a serving

Author: Shashi

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

Ingredients

For the Macaroni Salad

1 cup Uncooked elbow macaroni
1/2 Red bell pepper
1/2 Orange bell pepper
3 Carrots
2 Celery stalks
1 cup Frozen peas (thawed)
1/4 Red Onion
3 tbsp Fresh parsley

For the Dairy-free Sauce

1 cup Raw cashews
3/4 cup Unsweetened almond milk
2 tbsp Pure maple syrup
1 tbsp Apple cider vinegar
1 Lemon
3 Cloves Garlic
1/2 tsp Basil
1/2 tsp Rosemary
1 tsp Oregano
Salt and pepper to taste

Get Recipe Ingredients

Instructions

First, soak the cashews. There are two methods to go about doing so, and details on both methods are in the note section. For this recipe, I used method 2 which involves soaking the cashews for 30 minutes in water and the juice of a lemon (zest the lemon and save the zest to use in the sauce later).
While the cashews are soaking, add the macaroni to a pan with water and bring it to a boil. Cook it according to package directions.
While the cashews are soaking and the pasta is boiling, rinse and chop the red and orange bell pepper, the celery, the carrots, the red onion, and parsley, and add them to a large bowl.
Thaw out the frozen peas by running them under warm water and add them to the bowl with the veggies.
When the pasta is done, drain it and add it to the large bowl with the veggies.
Remove the skins from the garlic cloves.
By this time, the cashews should be done soaking. Drain the cashews, discarding the liquid.
Then add the drained cashews to the blender, along with the almond milk, lemon zest, pure maple syrup, apple cider vinegar, basil, rosemary, garlic cloves, and oregano, and blend on high until this mixture is creamy.
Pour the entire dressing over the macaroni and the vegetables in the bowl. Toss well to coat all the veggies, parsley, and macaroni.
Chill for about 2 hours and enjoy this dairy-free macaroni salad cold.

Notes

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 in to it. After that, place the pan with the cashews and lemon juice on the stove and turn the flame/heat onto high. When this mixture comes to a vigorous boil (usually should take about 4-5 minutes), turn off the flame/heat and 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.

Nutrition

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.