Cheesy Macaroni Salad Gluten Free Vegan Recipes to Try

If you’re craving a creamy, flavorful side dish that fits perfectly into a gluten-free and vegan lifestyle, look no further than this cheesy macaroni salad. It’s the ultimate comfort food reimagined with wholesome, plant-based ingredients that don’t compromise on taste or texture.

This salad is a vibrant medley of tender gluten-free pasta, crunchy veggies, and a luscious vegan cheese dressing that’s both tangy and satisfying. Whether you’re planning a picnic, potluck, or a weeknight dinner, this recipe is sure to become a favorite for everyone, regardless of dietary preferences.

What makes this dish stand out is how it combines simplicity with bold flavors and creamy goodness without any dairy or gluten. Plus, it’s packed with nourishing ingredients that make it as nutritious as it is delicious.

Ready to whip up a batch? Let’s dive into why this recipe is a keeper!

Why You’ll Love This Recipe

This cheesy macaroni salad is a game-changer for several reasons. First, it’s completely gluten-free and vegan, catering to those with dietary restrictions or anyone looking to eat more plant-based meals.

The cheesy flavor comes from a blend of nutritional yeast and cashews, giving it that rich, dairy-like taste without the allergens.

Second, it’s incredibly versatile and easy to make ahead of time, perfect for meal prep or entertaining guests. The salad holds up well in the fridge, allowing the flavors to meld beautifully.

Lastly, it’s a wholesome dish loaded with fresh vegetables and healthy fats, making it a guilt-free indulgence.

Ingredients

• 8 oz gluten-free elbow macaroni (or your favorite gluten-free pasta shape)
• 1 cup raw cashews (soaked for at least 2 hours)
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened plant-based milk (almond, oat, or soy)
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric (for color and subtle earthiness)
• Salt and black pepper to taste
• 1/3 cup finely chopped red onion
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced green onions
• Optional: 1 tablespoon maple syrup (for a touch of sweetness)

Equipment

• Large pot for boiling pasta
• Colander
• High-speed blender or food processor
• Mixing bowl
• Measuring cups and spoons
• Spatula or wooden spoon
• Knife and cutting board

Instructions

1. Cook the gluten-free pasta: Bring a large pot of salted water to a boil. Add the gluten-free elbow macaroni and cook according to package instructions until al dente, usually around 7-9 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
2. Prepare the vegan cheese dressing: Drain the soaked cashews and add them to your blender along with the nutritional yeast, plant-based milk, apple cider vinegar, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper. Blend on high until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning; add maple syrup if you prefer a hint of sweetness.
3. Chop the vegetables: While the pasta cooks, finely dice the red onion, celery, and red bell pepper. Slice the green onions and chop the parsley.
4. Combine all ingredients: In a large mixing bowl, add the cooled pasta, chopped vegetables, and vegan cheese dressing. Gently fold everything together until the macaroni is evenly coated with the creamy dressing.
5. Chill and marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the salad to firm up slightly for the best texture.
6. Serve: Before serving, give the salad a quick stir and garnish with extra parsley or green onions if desired. Enjoy chilled or at room temperature.

Tips & Variations

Tip: For an even creamier texture, soak the cashews overnight or use hot water for at least 1 hour before blending.

Variation: Add cooked chickpeas or edamame for extra protein and a heartier salad.

Flavor boost: Toss in a teaspoon of Dijon mustard or a dash of hot sauce for a tangy kick.

Colorful twist: Mix in shredded carrots or peas for added crunch and vibrancy.

Nutrition Facts

Serving Suggestions

This cheesy macaroni salad pairs wonderfully with a variety of dishes. Serve it alongside grilled vegetables or your favorite vegan burgers for a delicious summer meal.

It also complements plant-based BBQ or can be enjoyed as a hearty lunch on its own.

For a picnic or potluck, pack it in a chilled container and garnish fresh before serving. You might also want to check out other delightful recipes like the Thelma Sanders Squash Recipe for a tasty vegetable side or the Bariatric Meatloaf Recipe if you’re looking for a protein-packed main dish.

Conclusion

This cheesy macaroni salad gluten free vegan recipe is a wholesome, delicious, and inclusive dish that fits seamlessly into a variety of dietary lifestyles. Thanks to the creamy cashew-based cheese sauce and vibrant fresh veggies, it offers a satisfying bite without compromising on flavor or texture.

Whether you’re cooking for yourself, family, or friends with different dietary needs, this recipe is an excellent way to bring everyone together over a bowl of comforting goodness.

The ease of preparation and adaptable nature of this salad make it a must-have in your recipe collection. If you enjoyed this recipe, don’t forget to explore more creative dishes like the tangy Pickled Cherry Pepper Recipe or the indulgently smooth Peanut Butter Gelato Recipe.

Happy cooking and savor every bite!

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