Macaroni "Cheese" Salad

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.

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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.

Makes 2 large portions
Cook time: 30 min


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.


1. 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.

2. 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.

3. 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.

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