Recipe courtesy of Silvana Nardone

Vegan Creamy Ranch Macaroni Salad

Getting reviews...
  • Level: Easy
  • Total: 4 hr 45 min (includes soaking time)
  • Active: 15 min
  • Yield: 6 servings
We've swapped in a creamy cashew ranch dressing for heavy mayo in our veggie-packed macaroni salad.



  1. 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.
  2. 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.
  3. In a large bowl, toss together the cooled macaroni, tomatoes, kale, celery, corn and bell pepper. Add the dressing and toss to combine.