Easy vegan macaroni salad

10 Jul 2018

I wanted to come up with a healthier version of a vegan macaroni salad without compromising on taste. A friend of mine recently made a similar salad using shop-bought vegan mayonnaise but I thought I wanted to create something from scratch that's much healthier but wholesome and delicious at the same time. And the recipe worked so well. I used a little bit of oil for taste but that's roughly the same amount of oil that you would probably have in a meal with a side salad anyway.

This recipes makes 4 portions and it's perfect for the whole family. On one hand it tastes super delicious and it very filling, but on the other hand it's also healthy, has a good protein content and is much, much lower in fat than recipes using mayonnaise (vegan or dairy). Instead of going for fatty mayonnaise my vegan macaroni salad is using silken tofu as a base. It's creamy, healthy and full of protein. And combined with a few other ingredients it tasted absolutely amazing and you don't get any of the tofu taste at all. Instead you get a deliciously rich and creamy creme.

It can be made in about 20 minutes, and works well as a main dish or as a potluck dish for a bbq to impress your friends.

For more delicious vegan recipe ideas, check out my other videos on my youtube channel and subscribe here:

https://www.youtube.com/c/exceedinglyvegan

My easy vegan macaroni salad is perfect for a hot summer's day when you don't want to spend a lot of time in the kitchen, but also an ideal dish for vegan bbqs.

The vegan macaroni creme is using silken tofu as a base, which makes it super creamy and light and is also full of protein.

What can be better than a macaroni salad, especially when it's creamy and full of goodness.

INGREDIENTS (4 portions):

Vegan macaroni cream ingredients:

300g silken tofu
3 heaped tbsp nutritional yeast
2 tbsp olive oil
2 1/2 tbsp apple cider vinegar
1 heaped tbsp American mustard
1/2 tbsp minced garlic
1 - 1/2 tsp salt
Ground black pepper

Other ingredients:

150g macaroni (uncooked weight)
1 small red pepper
1 small green pepper
cubed gherkins (same amount as red peppers)
1 small tin of sweet corn
Chives (optional)
1/2 red onion (optional)

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METHOD:

Cook 150g of macaroni pasta (that's roughly 350g when it's cooked) and let cool down (or let cool water run over it).

In the meantime finely cube 1 small red and green pepper and some gherkins (I used 8 small ones if you want me to be precise - it should roughly be the same amount as 1 pepper).

For the macaroni cream add 300g of silken tofu (drain the water before), 3 heaped tbsp of nutritional yeast, 2 tbsp of olive oil, 2 1/2 tbsp of apple cider vinegar, 1 heaped tbsp of American mustard, 1/2 tbsp minced garlic, 1 - 1 1/2 tsp of salt and some ground black pepper.

Either whisk together until you get a smooth creme or transfer to a food processor and process until it becomes a completely smooth creme.

Then transfer the cooked and cooled down macaroni to a large bowl. Add the red and green peppers, a small drained tin of sweetcorn, the gherkins and also add the macaroni cream to the bowl. You can also add some finely chopped red onion as well if you like.

Mix together.

Serve with a generous garnish of chives. Enjoy!

And if you like this recipe also check out my easy quinoa bake with tahini sauce.