Three dairy-free & vegan pasta salad recipes
Summer barbecues are just about the least veg-friendly event imaginable. Between the pounds of meat on the grill and the egg- and dairy-heavy “salads,” it’s not uncommon to wind up with a plate full of nothing but raw veggies and hummus. If you’re ready to take matters into your own hands, why not bring a big batch of vegan macaroni salad? It’s super easy, and almost identical to the regular version.
Mediterranean pasta salad with Sundried Tomato & Basil fauxmage
Ingredients
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2 cups of dry macaroni
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½ package Fauxmagerie Zengarry Sundried Tomato & Basil fauxmage
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3 Tbsp vegetable broth
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10 cherry tomatoes
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¼ cup Kalamata olives, halved
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2 Tbsp capers
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1 Tbsp caper brine
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2 green onions, sliced
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Salt & pepper, to taste
Instructions
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Cook macaroni according to package directions. Let cool.
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Slice cherry tomatoes and green onions. If you’re using whole olives, slice and pit them.
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Add tomatoes, green onions, olives and capers to macaroni.
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In a separate bowl, whisk together Fauxmagerie Zengarry Sundried Tomato & Basil fauxmage, vegetable broth and caper brine. Taste and add salt and pepper if needed.
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Pour the mixed dressing over the pasta and mix to combine.
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Top with additional green onions and serve!
Herbs & Zesty Dill pasta salad
Ingredients
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2 cups of dry macaroni
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2 stalks of celery, chopped
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½ cup of shredded carrot
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2 stalks of green onion
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½ package Fauxmagerie Zengarry Zesty Dill Cashew Spread
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3 Tbsp vegetable broth
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1 Tbsp pickle juice
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1 Tbsp fresh dill, chopped finely
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Salt & pepper, to taste
Instructions
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Cook macaroni according to package directions. Let cool.
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Chop celery and green onion. Shred carrots if needed.
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In a separate bowl, whisk together the Zesty Dill Cashew Spread, vegetable broth and pickle juice until smooth.
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Pour the sauce over the pasta and stir to combine. Taste, and add salt and pepper as needed.
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Top with more fresh dill (optional) and serve!
Macaroni and cheese pasta salad
Ingredients
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2 cups of dry macaroni
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1 cup of vegan mayo
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2 tablespoons of apple cider vinegar
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1 tablespoon mustard
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1 package Fauxmagerie Zengarry Ale Aged cashew cheese
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1 green bell pepper, chopped
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2 stalks of celery, chopped
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3 stalks of green onion, sliced thinly
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Salt and pepper, to taste
Instructions
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Cook pasta according to package directions, then rinse under cold water and strain until it’s cooled.
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Finely dice the Fauxmagerie Zengarry Ale Aged cashew cheese wheel. You can also freeze the cheese in advance and shred it.
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In a large bowl, add the mayonnaise, apple cider vinegar and mustard, then stir until it’s combined.
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Add the macaroni, bell pepper, celery and green onion to the bowl, and mix until combined.
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Add salt and pepper slowly, tasting as you go.
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Add the fauxmage that you diced earlier and stir gently so that the pieces of cheese don’t break.
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Top with chives or more green onions and serve!
If you try out any of these recipes, we’d love to see it! Tag us on Instagram at @zengarryveg, and don’t forget to use the hashtag #sayfauxmage!