Vegan Chicken Caesar Macaroni Salad
Who doesn’t love a good Macaroni Salad?! I know I do — so much so that this is the second Macaroni Salad recipe I’m sharing with y’all this summer! This one’s a bit different from my original Macaroni Salad cause we’re mixing things up caesar salad style!
The vegan caesar dressing gets its rich flavor from these key ingredients
cashew cream,
vegan mayo,
dijon mustard,
brine from a jar of capers,
garlic,
lemon juice,
and cracked black peppercorns.
We whisk these up and pour the dressing over cooked macaroni with crunchy veggies, vegan chicken, and cheese. And voila! You’ve got yourself a simple plant-based Chicken Caesar Macaroni Salad. Are ya drooling yet?
Vegan Chicken Caesar Macaroni Salad
Prep time: 10 MFridge time: 2 hourTotal time: 2 H & 10 M
Ingredients:
For the caesar dressing
- 3/4 cup raw cashews, soaked in water for at least two hours
- 1/4 cup vegan mayo
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 1/2 tsp caper brine (liquid from a jar of capers)
- 1 clove garlic, minced
- 1 tsp ground black peppercorns, plus more to taste
To assemble the macaroni salad
- 16 oz box of macaroni noodles, cooked an d cooled to room temperature
- 1 medium cucumber, diced
- 1 large tomato, diced
- 2 cups prepared plant-based chicken or protein of choice (such as tofu, tempeh, or chickpeas)
- 7 oz block of vegan cheese, cubed
Instructions:
- Drain the cashews and add to a blender along with the remaining caesar dressing ingredients. Blend until smooth and creamy.
- To a large bowl, add the cooked noodles, cucumber, tomato, plant-based chicken or protein of choice, and vegan cheese. Pour in the caesar dressing.
- Use a large spoon to combine until everything is evenly coated. Allow the macaroni salad to sit in the fridge for at least two hours to bring out the flavors.