Vegan Pasta Salad
This creamy vegan macaroni salad recipe will impress your family and friends. And best of all, you can make it the night before and store in a fridge.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
- 400 g macaroni
- 1 red bell pepper
- 1 red onion
- 3 celery stalks
- 2 carrots
- Ingredients for the dressing:
- 1 cup soaked cashews in hot water for 15 minutes or in a refrigerator overnight
- 2 tbsp dijon mustard
- 1 tbsp agave
- 1 tbsp nutritional yeast
- 1 juice of lemon
- 1 tsp salt
- a pinch of black pepper
- 3-5 tbsp water
Cook the pasta "al dente" in a salted boiling water. ( Start tasting the pasta after six or seven minutes, It should feel firm, but not too crunchy,) After cooked, rinse under cold water.
Chop the bell pepper, onion and celery to small pieces and grate or chop the carrots.
Add all dressing ingredients to a blender and blend until smooth. Start with 3 tbsp of water and add more water 1 tablespoons at a time if it's too thick. This dressing is at its best when a little bit runny.
Combine all in a large bowl and mix well until the dressing is fully coated over macaroni and veggies.
Add salt and pepper to taste.
Store vegan pasta salad in a fridge in an airtight container, It will last good at least 4-5 days.