Vegan Amish Macaroni Salad! You won’t be able to get enough of this summertime favorite; we know we can’t. It’s now on our potluck rotation of YUM!

No picnic is complete without a macaroni salad, and we’ve got just the one that’s going to wow. Creamy, tangy, and oh-so-delicious, this healthy, oil-free Vegan Amish Macaroni Salad recipe is so satisfying and flavorful.  This awesome potluck classic combines elbow macaroni, celery, onions, red bell peppers all coated in a fabulously, ultra-creamy dressing that will be the talk of the town after the first bite.  This summer staple is so good that you will find yourself making it year-round.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This Vegan Amish Macaroni Salad is crazy delicious.  Mom is the queen of macaroni salads.  She always said that the Amish make thee best macaroni salad.  They typically make them very creamy with a sweet, yet mustardy type of dressing.

WFPB Conversion

In making this salad, obviously the conversion was a tad bit challenging because we didn’t use eggs or mayonnaise and used a few ingredients that aren’t traditional (a tiny bit of hot sauce), but honestly this macaroni salad is CRAZY DELICIOUS!!!

I could have eaten the whole entire bowl if I had allowed myself.  We all ate it up like it was our last meal on earth.   We offer some great tips below to ensure perfect success.  Check them out!

Tips for Success:

• Amish Macaroni Salad: Most Amish macaroni salads tend to have a strong mustard base.  If you are concerned, start on the lower end, taste test, and add more. Remember it’s important to remember that when tasting a sauce on its own (without the macaroni), it has to be highly flavorful because once you add the macaroni, it will naturally dilute the flavor due to the ratio of dressing to macaroni.
• Pasta Amount: If you enjoy a really creamy macaroni salad, use 8 oz. of dry elbow macaroni. If you enjoy a regularly creamy macaroni salad, use 12 oz. of dry elbow macaroni.  We do not recommend using more than 12 oz. as you will end up with a dry macaroni salad as the macaroni really soaks up the sauce.
• Cooked Pasta: After you cook the elbow macaroni and set it aside, it can sometimes get sticky.  Right before pulling the salad together, simply rinse the pasta again with cold water to loosen it up.  Drain well.
• Cashew Based Sauces: Cashew based sauces tend to tighten up in the refrigerator.  If you need to loosen the macaroni salad up, add a little distilled white vinegar or warm water.
• Cashew Substitutions:  Typically, cashews can be substituted with white beans, silken tofu, or other nuts and seed butters with the understanding that the flavor and texture will change accordingly.  We have not tested any substitutions.
• Soaked Red Onions: The purpose of soaking the red onions is two-fold. One – it removes any sharp notes as some red onions can be overpoweringly strong.  In this macaroni salad, mild red onion perfectly complements the flavor.   Two – it ever so slightly reduces the crunch.  The red onions are still crunchy as they are raw, but soaking can mitigate some of the crunch.
• Celery Seeds:  The celery seeds are optional, but add great flavor. Do not add the celery seeds to the high-speed blender, they will become bitter.  Sprinkle them on the finished salad at the very end.
• Making and Serving Later: This macaroni salad tastes best immediately after making it.  As with most macaroni salads, they tend to really drink up the dressing over time. If you are planning to make this salad for a picnic (or later use) and you want maximum presentation, texture, and taste.  We suggest doing the following:
  • Prep all your veggies and place them in a bowl, tightly cover, and place in the fridge.
  • Make the sauce ahead of time and place in the fridge.
  • Cook the elbow macaroni, rinse with cold water, drain well, and place in the fridge.
  • Right before serving, rinse the macaroni with warm tap water in a colander, gently loosen the macaroni with your fingers, then switch to cold water. Drain well, then place in a large bowl with the diced veggies.
  • Cashew-based sauces/dressings tend to tighten up when refrigerated. You may need to add a little splash of warm water or distilled white vinegar to the sauce, mix well, taste test (add more seasonings, if needed). Place the veggies and macaroni into a large bowl, add the dressing.  Stir, taste test, adjust seasonings, and serve.

Leftovers and Freezing:

Leftovers will generally keep for 5-6 days in the refrigerator.  Store in a covered container.

Macaroni salads, in general, do not freeze well.

Pantry Products Used:

• Hot Sauce: We used Frank’s RedHot Original Hot Sauce.

Kitchen Products Used:

• Stock pot to boil the macaroni
• High-speed blender

We certainly hope you give this deliciousness a try.

If you try this delicious dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Amish Macaroni Salad

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 10 Minutes
• Total Time: 30 Minutes
• Yield: 4-6 Servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

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Description

Creamy, tangy, and oh-so-delicious, this healthy, oil-free Vegan Amish Macaroni Salad recipe is so satisfying and flavorful.

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Ingredients

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Salad Ingredients:

• 8 to 12 oz. dry elbow macaroni
• ¾ cup celery ribs, diced
• ½ cup red onion, fine dice
• 1 cup red bell pepper, diced

Dressing Ingredients:

• 1 cup (raw) cashews
• 3 Tablespoons distilled white vinegar
• ¼ cup water
• ¼ cup yellow mustard
• 3 Tablespoons pure maple syrup
• 2 Tablespoons lemon juice
• ¼ teaspoon hot sauce (optional) *
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt (+/-) *

Other Optional Ingredients:

• 1/8 teaspoon celery seed

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Instructions

1. Cook the elbow macaroni according to package directions, rinse thoroughly with cold water (rinse until cold), shake off excess water, set aside to use in Step 4.
2. Dice the red onion, then place in a small bowl, cover with hot tap water for 7 minutes, then drain. Set aside to use in Step 4.
3. In the meantime, place the cashews into a small bowl, cover with boiling water and allow to sit for 15 minutes, then drain off and discard the water. Place the soaked cashews into a high-speed blender along with all the remaining Dressing Ingredients.  Blend until smooth and emulsified.  Set aside.
4. Place all the Salad Ingredients (including the cooked and cooled elbow macaroni) into a large bowl, mix to evenly distribute the ingredients.
5. Pour the dressing over the mixture, gently toss. Taste test for flavor.  Add more seasoning (if adding celery seed, add at this time), if needed. Best if served immediately.  Refrigerate leftovers.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 6

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