Sides, Vegan Food

White Cheddar Macaroni Pasta Salad

4 comments

If I’m going to get excited about salad, its almost always a pasta salad! Case in point: this White Cheddar Macaroni Pasta Salad. This is the PERFECT long weekend recipe, and the best part is, it is so. dang. easy! Cook some macaroni and while it boils, blend all the dressing ingredients and chop the onions & herbs. Then, run the pasta under cool water, toss it all together in a bowl and chill until ready to eat. Its comforting, while still summery, cheesy, and delicious!

Can I sub something for the cashews?

Yes, I know a lot of people are sadly allergic to tree nuts (I’m actually allergic to peanuts!) so a lot of vegan recipes are off limits. However, I have found that there are a few great substitutions for cashews! The first is silken tofu. I would get firm silken tofu (its usually shelf-stable so not in the fridge section, its always on a shelf in my organic isle!) and this will add the least amount of flavour so the cheesiness is still the main flavour. The second option is raw sunflower seeds. I love this option too! Super nutritious and more inexpensive than cashews, however it will taste a bit more nutty- so keep that in mind.

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White Cheddar Macaroni Pasta Salad


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5 from 2 reviews

  • Author: Liv B
  • Total Time: 50 minutes (including chill time)
  • Yield: 6 servings as a side

Description

A vegan white cheddar macaroni pasta salad with red onion, chives, parsley and fresh black pepper.


Ingredients

  • 2 cups dry macaroni pasta
  • 1 cup raw cashews (boiled in hot water for 10 minutes if you don’t have a Vitamix or high powered blender)
  • 1 cup water
  • 1 tsp dijon mustard
  • 3 tbsp nutritional yeast
  • 2 tsp apple cider vinegar or lemon juice
  • generous pinch of salt (more to taste, if desired)
  • 3 tbsp finely chopped red onion
  • 1 tbsp chopped chives
  • 1 tbsp finely chopped fresh parsley
  • fresh cracked black pepper

Instructions

  1. Boil the macaroni in a large pot of salted water according to package directions (about 8 minutes) until cooked. Drain and rinse in a strainer under cold water until fully cool. Set aside.
  2. Meanwhile, in a high powered blender, add the cashews, water, dijon, nutritional yeast, vinegar and salt. Blend on high for about 1 minute, until completely smooth.
  3. Add macaroni, onion, chives and parsley to a mixing bowl. Pour on the sauce and stir to coat.
  4. Refrigerate at least 30 minutes – 1 hour before serving (or up to overnight) so the sauce thickens slightly. Add fresh cracked black pepper just before serving. Serve and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

4 Comments

  1. I made this recipe for an event and everybody loved it. It’s super flavourful and easy to make .






  2. Hey Liv! I noticed you recommended tofu in place of raw cashews. How much tofu would you use to substitute 1 cup of cashews? Thanks!

    • 1 cup approx of cubed tofu 🙂 I would add that you might need to taste it and adjust the seasoning a bit as tofu has a stronger flavour than cashews! More salt or lemon, etc!

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