Best 4 Creamy Vegan Macaroni Salad Recipes

Craving a rich and flavorful side dish with a creamy, vegan twist? Look no further than the world of creamy vegan macaroni salad! With its satisfying blend of textures and explosion of flavors, this plant-based delight is sure to be a hit at any gathering. Whether you seek a quick and easy recipe for a weeknight meal or an impressive dish to grace your holiday table, discover the secrets to crafting the ultimate creamy vegan macaroni salad in our comprehensive guide. We'll delve into the perfect combination of creamy vegan dressing, tender macaroni, crisp vegetables, and more, ensuring that your culinary creation becomes a delicious, dairy-free masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN CREAMY RANCH MACARONI SALAD

Vegan Creamy Ranch Macaroni Salad image

We've swapped in a creamy cashew ranch dressing for heavy mayo in our veggie-packed macaroni salad.

Provided by Silvana Nardone

Categories side-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 cups raw cashews, soaked for 4 hours, then rinsed and drained
1/4 cup canola oil, plus more for drizzling
1/4 cup white wine vinegar
2 teaspoons dried Italian herb blend
1 1/2 teaspoons garlic powder
1 teaspoon honey
1 teaspoon onion powder
3/4 teaspoon pepper
Kosher salt
One 8-ounce box quinoa elbow-macaroni pasta
20 grape tomatoes, halved
2 leaves lacinato kale, stems removed and leaves finely chopped crosswise (save stems for another use)
1 stalk celery, finely chopped
1 ear corn, kernels removed
1 red bell pepper, seeded and chopped

Steps:

Blend the cashews, oil, vinegar, dried herbs, garlic powder, honey, onion powder, black pepper and 1 cup water in a blender (preferably high-speed) until smooth; season to taste with salt and refrigerate until cold.
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes; rinse with cold water and drain. Spread evenly on a baking sheet, drizzle with oil and toss; let cool.
In a large bowl, toss together the cooled macaroni, tomatoes, kale, celery, corn and bell pepper. Add the dressing and toss to combine.

Nutrition Facts : Calories 409, Fat 23 grams, SaturatedFat 2.7 grams, Cholesterol 0 milligrams, Sodium 107 milligrams, Carbohydrate 46.6 grams, Fiber 3.9 grams, Protein 7.7 grams, Sugar 5.1 grams

VEGAN MACARONI SALAD

Vegan Macaroni Salad image

All the classic flavors come through in this vegan macaroni salad, from the pickle relish to the ground mustard. The only thing you'll be missing is leftovers! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked elbow macaroni
1 cup vegan mayonnaise
2 tablespoons sweet pickle relish
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 celery rib, chopped
1 small carrot, chopped
1/4 cup chopped onion
Dash paprika

Steps:

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with paprika.

Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMY MACARONI SALAD

Creamy Macaroni Salad image

I have looked all over for a great macaroni salad; this one is it! It's easy and is a huge hit at every function I take it to. The sauce for this is a great creamy sauce. I like my salads to have a lot of creamy dressing, so I always make an extra half batch of the wet mix and add it as necessary to get the salad more wet because the pasta soaks up the sauce.

Provided by Mandy Franke

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 17

Ingredients

1 teaspoon salt
1 teaspoon dry mustard powder
¾ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
3 cups elbow macaroni
1 ½ cups mayonnaise
½ cup sour cream
1 (5 ounce) can evaporated milk
½ cup finely chopped onion
3 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped yellow bell pepper
½ cup finely chopped celery
½ cup finely chopped carrots

Steps:

Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until cooled.
Whisk mayonnaise, sour cream, and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni, onion, green, red, and yellow bell pepper, celery, and carrots into the dressing until thoroughly coated.

Nutrition Facts : Calories 341 calories, Carbohydrate 24 g, Cholesterol 18 mg, Fat 25.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.1 g, Sodium 377.4 mg, Sugar 3.1 g

CREAMY VEGAN PASTA SALAD

Creamy Vegan Pasta Salad image

I bring this macaroni salad to BBQs and potlucks and everyone loves it--people never even realize it's vegan!

Provided by btnymeg

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

2 cups whole-wheat elbow pasta
½ bell pepper, diced
⅓ cup corn
1 stalk celery, diced
2 tablespoons diced red onion
½ cup vegan mayonnaise
3 teaspoons white vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

Nutrition Facts : Calories 180 calories, Carbohydrate 25.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 172 mg, Sugar 2.7 g

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful pasta, and creamy vegan mayonnaise will make all the difference in the taste of your macaroni salad.
Cook the pasta al dente: This means cooking it until it is tender but still has a slight bite to it. Overcooked pasta will become mushy in the salad.
Rinse the pasta with cold water after cooking: This will stop the cooking process and help to prevent the pasta from sticking together.
Chop the vegetables into small, even pieces: This will help them to cook evenly and distribute their flavor throughout the salad.
Make the dressing ahead of time: This will allow the flavors to meld and deepen. You can store the dressing in the refrigerator for up to 3 days.
Assemble the salad just before serving: This will prevent the pasta from absorbing too much dressing and becoming soggy.

Conclusion:

Creamy vegan macaroni salad is a delicious and versatile dish that can be enjoyed as a side dish, main course, or picnic fare. It is a great way to use up leftover vegetables and pasta, and it is also a healthy and affordable option. With a few simple tips, you can make a creamy vegan macaroni salad that is sure to please everyone at your table.