Description
Creamy, tangy, and oh-so-delicious, this healthy, oil-free Vegan Amish Macaroni Salad recipe is so satisfying and flavorful.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Place all the Salad Ingredients (including the cooked and cooled elbow macaroni) into a large bowl, mix to evenly distribute the ingredients.
- 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.
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