Description
A creamy, tangy oil-free vegan macaroni salad made with homemade tofu-cashew mayo, crisp vegetables, and classic seasonings for a lighter, plant-based twist on a summer favorite.
Ingredients
12-ounce (340 g) soft silken tofu, drained
3 tablespoons (45 ml) white vinegar
3 tablespoons (28 g) raw cashews
1 1/2 teaspoons agave nectar
1/2 teaspoon salt
1 1/2 cups (200 g) dried macaroni elbows
1/2 cup (65 g) diced red bell pepper
1/2 cup (25 g) shredded red cabbage
1/4 cup (25 g) diced red onion
2 tablespoons (7 g) diced green onion
3/4 cup (150 g) oil-free vegan mayo
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 g) sweet relish
Pinch of black pepper
Salt, to taste
Instructions
- Prepare the oil-free vegan mayo by blending silken tofu, white vinegar, raw cashews, agave nectar, and salt until smooth.
- Let the mixture rest for 5 minutes, then blend again for about 30 seconds. Transfer to a sealed container and refrigerate until thickened.
- Cook the macaroni according to package instructions. Drain and rinse thoroughly with cold water, then drain again.
- Add the cooled pasta to a large bowl along with red bell pepper, red cabbage, red onion, and green onion. Toss gently.
- Add the oil-free vegan mayo, lemon juice, sweet relish, black pepper, and salt. Fold until evenly coated.
- Chill the salad for at least 1 hour before serving. Serve cold.
Notes
Chilling improves flavor and texture.
Add celery or carrots for extra crunch.
Use sunflower seeds instead of cashews if nut-free.
Stir before serving and add extra mayo if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
