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White Cheddar Macaroni Pasta Salad

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


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


  • 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


  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

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