Vegan Creamy Ranch Macaroni Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 409
- Total Fat
- 23 grams
- Saturated Fat
- 2.7 grams
- Cholesterol
- 0 milligrams
- Sodium
- 107 milligrams
- Carbohydrates
- 46.6 grams
- Dietary Fiber
- 3.9 grams
- Protein
- 7.7 grams
- Sugar
- 5.1 grams
- Total: 4 hr 45 min (includes soaking time)
- Active: 15 min
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
Directions
- 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.