What can I substitute for cashews in dressing?

If you cannot or don't want to use cashews, the best substitute we've tried is sunflower seeds. We discovered while perfecting sunflower seed sour cream that they need to be ground first. Sunflower seeds will require at least double the apple cider vinegar and lemon juice.

How do you keep macaroni salad moist?

The best way to keep macaroni salad moist is to rinse the macaroni after it’s been cooked. You want to rinse away as much starch as possible. Before adding the dressing, you can try tossing the macaroni with a teaspoon of lemon juice. It's also helpful to keep the salad covered as much as possible.

Should I add salt to macaroni when I cook it?

Adding a pinch of salt to macaroni won't help the water boil quicker; however, it will make the macaroni more flavorful.

curried vegan macaroni salad - Vegan with Gusto

curried vegan macaroni salad

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Curried vegan macaroni salad is a family tradition with all the diced veggies you’d expect and curry powder to pep up the creamy dressing.

Author: Denise
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 minutes
Yield: 8 1x
Category: side salads
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

Salad

1 small red onion diced (about 3/4 cup)
2 stalks of celery, diced (about 1 cup)
1 red bell pepper, cored and diced (about 1 cup)
1/2 cup of diced dill pickles
16 ounces (500 grams) dry macaroni
1/2 teaspoon of salt

Dressing

1 cup raw cashews
2 tablespoons of apple cider vinegar
3 tablespoons of lemon juice
2 teaspoons Dijon mustard
2 teaspoons of curry powder
1/2 teaspoon ground pepper
1/4 teaspoon of paprika or cayenne pepper
1/2 - 1 cup of water
1/2 teaspoon salt (optional)

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Instructions

Add the cashews to a small bowl and cover them with 2 cups of boiling water. Set them aside for 30 minutes to soak.
In a large pot, add the water for cooking the macaroni plus ½ a teaspoon of salt. Once it reaches a boil, add the macaroni and cook it until it is tender but is still firm and chewy. When the macaroni is done, immediately drain and rinse it with cold water to stop the cooking process and rinse away the starch.
To make the dressing, drain and rinse the cashews and add them to a blender. Add the apple cider vinegar, lemon juice, Dijon mustard, curry powder, ground pepper, paprika, and ½ a cup of water.
Blend the dressing until it is smooth. Add more water (I used a total of ¾ of a cup) and blend until the salad dressing is thin enough to run off a spoon when you test it. Taste, adjust the ingredients if necessary, and add salt if desired.
In a large salad bowl, combine the macaroni and dressing. Mix in the red onion, celery, red bell pepper, and pickles.
Garnish the salad with a dash of paprika if desired.

Notes

If the macaroni starts to absorb the dressing, mix in a tablespoon of lemon juice to help separate it.
You can substitute the cashews with ground sunflower seeds or silken tofu if desired. You can also make the dressing with half cashews and half white beans. We’ve not tested these suggestions with this particular recipe.
Place leftover salad in a container with a lid, and store it in the refrigerator for up to 4 days. Freshen up the salad by adding lemon juice and/or ½ a teaspoon of Dijon or mild mustard to freshen it up.

Keywords: curried vegan macaroni salad

Find it online: https://veganwithgusto.com/curried-vegan-macaroni-salad/