Recipes>Lunch Recipes
Macaroni “Cheese” Salad
by Jérôme Eckmeier, Daniela Lais from Vegan on the Go: Fast, Easy, Affordable – Anytime, Anywhere
Easy
Makes 2 large portions
Total 30min
Cook 30min
<img loading=“lazy” src=“https://thehappyfoodie.co.uk/wp-content/uploads/2021/08/macaroni-cheese-salad_s900x0_c3264x1907_l0x1862.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Macaroni “Cheese”” Salad” - 1”>
A vegan friendly reinvention of a classic comfort food dish, this Macaroni “Cheese” Salad is made using cashews and mustard for a quick and easy lunch.
Discover more delicious Vegan recipes
Vegan recipe inspiration for every meal
From the book
Vegan on the Go
DK Publishing
Vegan on the Go: Fast, Easy, Affordable – Anytime, Anywhere
Easy, budget-friendly vegan lunch ideas
Fresh and nutritious plant-based recipes
Delicious vegan snacks and treats
Buy From
Introduction
Why not use this ever-popular comfort food dish as the inspiration for conjuring up a cold salad? It doesn’t need any “cheese” – the cashews and mustard help create a vegan version which is a total winner.
Tags
Ingredients
| For the macaroni: | |
|---|---|
| 250g (9oz) | macaroni |
| sea salt | |
| 4 | cherry tomatoes |
| ½ | bunch of spring onions |
| 50g (1¾oz) | frozen peas |
| 50g (1¾oz) | frozen or canned sweetcorn |
| For the sauce: | |
| 1, about 100g (3½oz) | small sweet potato |
| 1 | small carrot |
| 1 | small onion |
| 375ml (13fl oz) | vegetable stock |
| 1 | small garlic clove (optional) |
| 30g (1oz) | cashew nuts |
| ½ tsp | Dijon mustard |
| ½ tsp | sea salt |
| squeeze of lemon juice | |
| pinch of freshly ground black pepper | |
| ½ tsp | sweet smoked paprika |
| 1½ tbsp | vegan margarine |
Essential kit
You will need: a food processor.
Method
Cook the macaroni in salted water according to the packet instructions, until al dente. Drain in a sieve, refresh under running cold water, then leave to drain. Set aside.
To make the sauce, peel the sweet potato and carrot and chop into 2cm (¾in) cubes. Peel and quarter the onion. Boil the sweet potato, carrot, and onion in the stock until tender (about 10 minutes). Drain and reserve about 250ml (9fl oz) of the stock. Peel the garlic (if using) and use a food processor to purée the garlic, sweet potato, carrots, and onion with the reserved stock, cashews, mustard, salt, lemon juice, pepper, paprika, and margarine until smooth.
Halve the tomatoes. Trim the spring onions and chop them finely. Drain or defrost the peas and sweetcorn and pat them dry with kitchen paper. Mix together the macaroni, sauce, tomatoes, spring onions, peas, and sweetcorn.
Tip : This sauce is also excellent for topping grilled dishes, or used as a dip.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Vegan Recipes
View all
Sticky Onion, Celeriac and Chestnut Galette
by Gaz Oakley from Plant to Plate
Mushroom and Root Veg Centrepiece
by Christina Soteriou from Big Veg Energy
More Recipes from Vegan on the Go
View all
Super-Chocolatey Snacking Cake
by Jérôme Eckmeier, Daniela Lais from Vegan on the Go
Indian Chickpea and Pomegranate Salad
by Jérôme Eckmeier, Daniela Lais from Vegan on the Go
More Pasta Recipes
View all
Nadiya Hussain’s Caramelized Onion Pasta
by Nadiya Hussain from Nadiya’s Quick Comforts
Speedy Cheesy Ravioli Bake
by John Gregory-Smith from The Greatest Traybake Cookbook Ever
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
