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Vegan Beet Macaroni Salad

Submitted by Jamie | Monkeyandmekitchenadventures.com
Print Recipe
Servings 8

Ingredients
  

  • 8 to 10 oz. dry elbow macaroni *
  • ¾ cup celery ribs diced
  • ½ cup red onion fine dice
  • ½ cup grated carrots
  • Dressing Ingredients:
  • 1 cup raw cashews *
  • 4 small beets cooked/canned *
  • 3 Tablespoons + 1 teaspoon apple cider vinegar +/-
  • 1 Tablespoon + 2 teaspoons distilled white vinegar +/-
  • 2 Tablespoons pure maple syrup +/-
  • 1 Tablespoon + 2 teaspoons yellow mustard +/- *
  • 2 to 3 Tablespoons water *
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ to 1 ¼ teaspoons sea salt +/- *
  • Other Optional Ingredients:
  • ¾ cup chopped beets ¼ inch dice
  • Beet juice from can of beets or from beet cooking water *

Instructions
 

  • Cook the elbow macaroni according to package directions, rinse thoroughly with cold water (rinse until cold), shake off excess water, set aside to use in Step 3.
  • In the meantime, place the cashews into a small bowl, cover with boiling water and allow to sit for 15 minutes, then drain off and discard the water. Place the soaked cashews into a high-speed blender along with all the remaining Dressing Ingredients. Blend until smooth and emulsified. Set aside.
  • Place all the Salad Ingredients (including the cooked and cooled elbow macaroni) into a large bowl, mix to evenly distribute the ingredients.
  • Pour the dressing over the mixture, gently toss. Taste test for flavor. Add more seasoning, if needed. Best if served immediately. Refrigerate leftovers.