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Creamy WFPB Macaroni Salad

Updated: Sep 1, 2020

Dreaming of summer picnics and mac salad on this chilly winter day.


2 cups raw cashews (soaked in hot water for 1 hour)

1 1/3 cup unsweetened almond milk

1 tbsp lemon juice

2 cloves garlic, peeled

1 tsp sea salt

Pinch of black pepper

1/2 tsp onion powder

2 1/2 tsp apple cider vinegar

1 1/2 tsp maple syrup

2 Tbsp fresh minced dill plus more for garnish

1 onion (chopped)

2 medium carrots (chopped)

2 medium stalks of celery (chopped)

1 lb whole grain pasta of your choice


  1. Prepare pasta according to package directions. Drain and set aside to cool.

  2. Combine almond milk and lemon juice and set aside.

  3. Drain and rinse cashews.

  4. In a blender combine garlic, salt, pepper, onion powder, vinegar, syrup, and almond milk mixture. Blend on high for 2 minutes or until very smooth. Add dill and stir (or pulse in the blender a few times, but don't puree).

  5. Combine carrots, celery, onion, sauce, and pasta in a large bowl. Garnish will dill.

  6. Chill and serve!

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