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

• 2 cups of dry macaroni

• ½ package Fauxmagerie Zengarry Sundried Tomato & Basil fauxmage

• 3 Tbsp vegetable broth

• 10 cherry tomatoes

• ¼ cup Kalamata olives, halved

• 2 Tbsp capers

• 1 Tbsp caper brine

• 2 green onions, sliced

• Salt & pepper, to taste

Instructions

1. Cook macaroni according to package directions. Let cool.

2. Slice cherry tomatoes and green onions. If you’re using whole olives, slice and pit them.

3. Add tomatoes, green onions, olives and capers to macaroni.

4. 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.

5. Pour the mixed dressing over the pasta and mix to combine.

6. Top with additional green onions and serve!

Herbs & Zesty Dill pasta salad

Ingredients

• 2 cups of dry macaroni

• 2 stalks of celery, chopped

• ½ cup of shredded carrot

• 2 stalks of green onion

• ½ package Fauxmagerie Zengarry Zesty Dill Cashew Spread

• 3 Tbsp vegetable broth

• 1 Tbsp pickle juice

• 1 Tbsp fresh dill, chopped finely

• Salt & pepper, to taste

Instructions

1. Cook macaroni according to package directions. Let cool.

2. Chop celery and green onion. Shred carrots if needed.

3. In a separate bowl, whisk together the Zesty Dill Cashew Spread, vegetable broth and pickle juice until smooth.

4. Pour the sauce over the pasta and stir to combine. Taste, and add salt and pepper as needed.

5. Top with more fresh dill (optional) and serve!

Macaroni and cheese pasta salad

Ingredients

• 2 cups of dry macaroni

• 1 cup of vegan mayo

• 2 tablespoons of apple cider vinegar

• 1 tablespoon mustard

• 1 package Fauxmagerie Zengarry Ale Aged cashew cheese

• 1 green bell pepper, chopped

• 2 stalks of celery, chopped

• 3 stalks of green onion, sliced thinly

• Salt and pepper, to taste

Instructions

1. Cook pasta according to package directions, then rinse under cold water and strain until it’s cooled.

2. Finely dice the Fauxmagerie Zengarry Ale Aged cashew cheese wheel. You can also freeze the cheese in advance and shred it.

3. In a large bowl, add the mayonnaise, apple cider vinegar and mustard, then stir until it’s combined.

4. Add the macaroni, bell pepper, celery and green onion to the bowl, and mix until combined.

5. Add salt and pepper slowly, tasting as you go.

6. Add the fauxmage that you diced earlier and stir gently so that the pieces of cheese don’t break.

7. 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!