Updated: Mar 3
One of my favorite things to do is to make an old recipe “new” again. Most dishes can be made minus eggs, dairy and meat ingredients. This vegan macaroni salad dish is something I came up with over the summer by listing out the ingredients we used to use and finding suitable (and tasty) vegan substitutes.
Every great dressing needs a strong base to start but the key to flavor is in the seasoning.
The dressing (i.e. miracle whip, salad dressing, mayo) is what plagued me the most. We never use mayo but all the above mentioned options have eggs so they were a no go. Then I discovered an amazing little thing called vegenaise. Even found some soy-free options! This provided an excellent base to get started with the dressing.
The other substitutes were pretty easy. No more tuna or eggs but adding plenty of raw veggies added more color and lots of flavor.
Vegan Macaroni Salad topped with paprika and fresh cilantro.
Let’s Get Started…
The entire recipe is below and yours for the making! Feel free to add your own spin on raw veggies – there are so many options. Just keep in mind that some veggies hold more water than others so you may want to strain them before adding or just get ready to eat your water-that’s alright too!
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