Plant-Based Hawaiian-Style Mac Salad

Ingredients

• 1/2-pound large elbow macaroni
• 1/2 medium yellow onion, diced and rinsed in cold water until crisp
• 1/2 cup grated carrot
• 5 orange Lana‘i peppers, chopped
• 1/4 cup apple cider vinegar
• 1/4 teaspoon kosher salt

For the vegan “mayo”

• 1 cup cashews, ideally soaked overnight (alternatively, bring the cashews to a boil and let sit for 15 to 30 minutes prior to blending)
• 2 teaspoons white miso paste
• 2 teaspoons Dijon mustard
• 2 teaspoons agave
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1 cup unsweetened almond milk (or plant milk of choice)

To serve

• 1 pint cherry tomatoes, halved
• 1 1/2 cups Mizuna lettuce, torn or chopped into bit sized pieces

Preparation

Step 1

Cook elbow macaroni according to package instructions in salted water until al dente.

Step 2

Meanwhile, in a large mixing bowl combine the diced onion, grated carrot, orange Lana’i peppers, apple cider vinegar, and salt. Drain cooked pasta and toss in bowl with other ingredients while warm.

Step 3

To prepare the vegan mayo combine the soaked cashews, miso, Dijon, agave, garlic, salt, and almond milk in a high-speed blender and blend until completely smooth. Toss with elbow pasta mixture and either fold in cherry tomatoes and mizuna lettuce or serve as garnish on top. Best serve chilled.

Step 4

Any remaining mac salad will keep covered in the refrigerator for up to 5 days.