This is a fully vegan macaroni salad built around a cashew cream dressing โ blended raw cashews with lemon juice, apple cider vinegar, Dijon, and nutritional yeast โ instead of store-bought mayo. It takes about an hour start to finish, most of that hands-off soaking and cooling time, and it feeds six people well. If you need a crowd-friendly cold pasta salad that happens to be dairy-free and egg-free, this one delivers without any obvious compromises.
Why this recipe works
Two things make this salad succeed. First, the cashew cream is blended until completely smooth โ any graininess means the dressing coats unevenly and the texture reads as gritty rather than creamy. A high-speed blender and fully drained, well-soaked cashews are non-negotiable here. Second, the acidity is layered: lemon juice and apple cider vinegar go into the dressing itself, and pickle brine gets stirred in at the end. That double hit of tang keeps the richness of the cashew cream in check so the salad doesnโt feel heavy after a few bites. The dill and parsley arenโt decoration โ theyโre doing real flavor work, cutting through the fat in the dressing the same way fresh herbs cut through a rich aioli.
Shopping notes
- Raw cashews: They must be raw and unsalted โ roasted cashews wonโt blend into a smooth cream. Look for them in the bulk bins or baking aisle, not the snack aisle. Whole or pieces both work fine since theyโre being blended.
- Nutritional yeast: Sold in most grocery stores now, usually near the health foods or spices. Bobโs Red Mill and Bragg are common brands. Donโt substitute brewerโs yeast โ itโs bitter and wonโt give the same savory depth.
- Dill pickles: Use a crunchy, brined dill pickle (not bread-and-butter, which is sweet). Youโll also want the brine, so donโt drain the jar before measuring.
- Elbow macaroni: Most dried elbow macaroni is vegan, but check the label if youโre serving someone with strict dietary needs โ a small number of brands add egg to the dough.
Make-ahead notes
The cashew cream can be blended up to three days ahead and kept in a sealed jar in the fridge โ it thickens as it sits, so whisk in a tablespoon of cold water before using. The chopped vegetables (celery, bell pepper, red onion, pickles) can be prepped a day ahead and stored separately. Cook and cool the pasta the morning of, toss it with the olive oil, and refrigerate uncovered until itโs fully cold. When youโre ready to serve, combine everything and dress it โ dress it at the table rather than hours ahead, because the pasta absorbs the dressing quickly and the salad can turn dense and dry by the time it hits the table. If you do dress it in advance, hold back about a quarter of the dressing and stir it in right before serving to freshen the texture. Fully assembled and dressed, leftovers keep well for up to two days covered in the fridge.
Mistakes to avoid
- Skipping the pasta rinse after cooking: For cold pasta salads, rinsing the cooked macaroni under cold water stops the cooking fast and washes off surface starch that would otherwise make the noodles clump into a gummy mass. Do it here even though itโs not standard practice for hot pasta dishes.
- Under-seasoning the dressing: Cashew cream is naturally mild. Taste the blended dressing before it goes anywhere near the pasta โ it should taste slightly over-seasoned on its own, because the pasta and vegetables will dilute it.
- Adding warm pasta to the dressing: Hot pasta will absorb the dressing immediately and turn the salad stodgy. Make sure the macaroni is genuinely cold โ spread it on a sheet pan to cool faster if youโre short on time.
- Skipping the red onion rinse: Raw red onion can overpower everything else in the bowl. A 30-second rinse under cold water takes the sharp edge off without losing the flavor entirely.
- Blending the dressing too thin: Add the water gradually. A dressing thatโs too loose wonโt cling to the pasta and will pool at the bottom of the bowl. You want it thick enough to coat a spoon.
Vegan Macaroni Salad with Cashew Cream
Equipment
- Large pot
- Colander
- High-speed blender
- Large mixing bowl
- Small bowl or liquid measuring cup
- Chef's Knife
- Cutting board
- Rubber Spatula
- Measuring cups and spoons
- Sheet pan (for cooling pasta)
Ingredients
Cashew Cream
- 1 cup raw cashews unsalted
- 2 cups boiling water for soaking cashews; 212ยฐF / 100ยฐC
- 3 tablespoons fresh lemon juice about 1 large lemon
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard smooth style
- 1 clove garlic small, smashed
- 2 tablespoons nutritional yeast adds savory depth
- 1 teaspoon fine sea salt to season the dressing, plus more to taste
- ยฝ teaspoon black pepper freshly ground, plus more to taste
- ยผ cup cold water to thin, add 1โ2 tablespoons more as needed
Salad
- 12 oz elbow macaroni dry, vegan-friendly brand
- 1 tablespoon kosher salt for pasta water
- 1 cup frozen peas thawed or quickly blanched
- 2 stalks celery small dice (about 1 cup)
- 1 medium red bell pepper small dice (about 1 cup)
- โ cup red onion finely diced; rinse under cold water if sharp
- ยฝ cup dill pickles finely chopped
- 2 tablespoons fresh dill chopped, tender fronds only
- 2 tablespoons flat-leaf parsley chopped
- 1 tablespoon extra-virgin olive oil to toss pasta and prevent clumping
- 1 tablespoon pickle brine optional, from the pickle jar, for extra tang
Finish & Garnish
- ยฝ teaspoon smoked paprika for dusting, optional
- 1 tablespoon dill fronds tender sprigs, optional
Instructions
- Quick-soak the cashews: Place cashews in a heatproof bowl and cover with the boiling water (212ยฐF / 100ยฐC). Let soak for 15 minutes until slightly swollen and creamy to the touch; drain well.
- Bring water to a rolling boil: Fill a large pot with water and bring to a vigorous boil (212ยฐF / 100ยฐC). Season with the kosher salt, then add macaroni and cook, stirring occasionally, until just al dente, 8โ10 minutes.
- Drain and cool the pasta: Drain in a colander, shake off excess water, and spread onto a sheet pan. Drizzle with olive oil and toss to coat so the elbows donโt stick. Cool completely, 10โ15 minutes.
- Blanch or thaw peas: If frozen solid, run peas under hot tap water (about 120ยฐF / 49ยฐC) for 1โ2 minutes or dunk into the boiling pasta water for 30 seconds, then drain and pat dry.
- Blend the cashew cream: In a blender, combine soaked cashews, lemon juice, apple cider vinegar, Dijon, garlic, nutritional yeast, sea salt, black pepper, and cold water. Blend on high until completely silky and emulsified, 60โ90 seconds, scraping down the sides as needed. Adjust with 1โ2 tablespoons more cold water for a pourable, creamy consistency.
- Prep the vegetables and herbs: While the pasta cools, finely dice celery, red bell pepper, and red onion; chop dill and parsley. For a milder onion bite, rinse the diced onion under cold water and pat dry.
- Combine the salad: In a large mixing bowl, add cooled macaroni, peas, celery, red bell pepper, red onion, chopped pickles, dill, and parsley. Pour in the cashew cream and pickle brine (if using). Fold gently with a rubber spatula until every elbow is glossy and evenly coated.
- Season and chill: Taste and adjust salt and pepper. Cover and refrigerate until flavors meld and the dressing lightly sets, about 20 minutes at 37โ40ยฐF / 3โ4ยฐC.
- Finish and serve: Give the salad a final toss. Transfer to a serving platter, dust with smoked paprika, and garnish with dill fronds. Serve cold or cool room temperature.
Notes
Chefโs Tips
- Texture tuning: If the salad tightens after chilling, loosen with 1โ2 tablespoons cold water or a splash of pickle brine and toss to re-emulsify.
- Salt the water generously: Well-seasoned pasta water is your first layer of flavorโdonโt skip the tablespoon of kosher salt.
- Make it gluten-free: Use sturdy gluten-free elbows and cook 1โ2 minutes less than package timing to prevent breakage.
- Onion finesse: For gentler heat, rinse diced red onion and blot dry; for extra bite, skip the rinse.
- Make-ahead: The salad keeps well for 3 days refrigerated (37โ40ยฐF / 3โ4ยฐC). Stir before serving and refresh herbs if desired.
- Allergy note: This recipe contains tree nuts (cashews). For a nut-free version, sub silken tofu for cashews and omit the soaking step.
Nutrition
Frequently asked questions
Can I use a regular blender instead of a high-speed blender?
You can, but the dressing may not get fully smooth. Soak the cashews for the full 15 minutes, drain them well, and blend in shorter bursts, scraping down the sides often โ it takes longer but works.
Can I substitute sunflower seeds for the cashews if thereโs a nut allergy?
Yes โ raw, unsalted sunflower seeds work as a direct swap and blend into a similarly creamy dressing. The flavor is slightly earthier and less neutral than cashews, but the texture holds up well.
How do I keep the salad from drying out if Iโm bringing it to a potluck?
Transport the dressing separately in a jar and toss everything together on-site. If thatโs not practical, dress the salad lightly before leaving and pack the remaining dressing in a small container to stir in when you arrive.
Is there a way to speed up the cashew soaking if I forgot to plan ahead?
The recipe already uses a 15-minute hot soak with boiling water, which is the fast method. Donโt cut it shorter than that โ under-soaked cashews wonโt blend smooth regardless of how long you run the blender.
The dressing tastes flat after I mix everything together โ what went wrong?
Cold temperatures mute salt and acid, so a dressing that tasted right at room temperature can seem bland once it hits cold pasta. Stir in a pinch more salt and a small splash of pickle brine or lemon juice after combining, then taste again before serving.