Looking for a creamy, flavorful macaroni salad without the dairy? This homemade dairy-free macaroni salad features a rich and velvety cashew-based dressing, crisp fresh vegetables, and tender elbow macaroni for the perfect plant-based side dish. Whether you’re preparing for a summer picnic, backyard barbecue, potluck, or weeknight meal, this easy vegan macaroni salad recipe delivers all the classic comfort and flavor you love, made with simple, wholesome ingredients.
Make Your Own Dairy-Free Macaroni Salad
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 tablespoon Fresh parsley
For the Dairy-free Sauce
- 1 cup Raw cashews
- 3/4 cup Unsweetened almond milk
- 2 tablespoon Pure maple syrup
- 1 tablespoon Apple cider vinegar
- 1 Lemon
- 3 Cloves Garlic
- 1/2 teaspoon Basil
- 1/2 teaspoon Rosemary
- 1 teaspoon Oregano
- Salt and pepper to taste
Instructions
- First, soak the cashews. There are two methods to go about doing so (see below). For this recipe, this instruction section uses method two, 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.
Two Methods of Approach to Making Delicious Dairy-Free Macaroni Salad
Method One: If you’re planning ahead, this is the method for you. Place the cashews in a glass or food-safe container, cover them completely with water, and refrigerate overnight. When you’re ready to make the sauce the next day, simply drain and rinse the cashews, and they’re ready to blend into a smooth, creamy sauce.
Method Two: Short on time? You can quickly soften the cashews with a fast-soak method. Place the cashews in a saucepan and add enough water to fully cover them. Squeeze in the juice of one lemon, then bring the mixture to a vigorous boil over high heat. Once boiling, remove the pan from the heat, cover, and let the cashews soak for 30 minutes. Drain and rinse the cashews, and they’re ready to blend into a creamy sauce for your macaroni salad.
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