Mayo-Free  Vegan Macaroni Salad with Peas

Budget Ingredients 25 Minutes

Chop the veggies small dice, equal in size. Add the chopped celery, bell peppers, red onion, and sweet pickles (optional) to a bowl. Add cooked elbows, thawed green peas, and dill.

Soak almonds in boiling water for 10 minutes. Blend them with sweet pickle juice (or maple syrup), Dijon mustard, onion and mustard powders, and water in a high-speed blender until smooth. Mix in whole grain mustard, and salt to taste.

Add the mayo-free (oil-free) dressing to the vegan macaroni salad ingredients.

Mix well to combine. Serve or store for later use. Storage: Refrigerate any remaining salad in an airtight container for up to 4 days. Or freeze in freezer proof container for up to 2 weeks.

6-Ingredient Oil-Free Almond Dijon Dressing is versatile. Use it with all your favorite salads. Ingredients: Soaked almonds, sweet pickle juice (or maple syrup), mustard and onion powders, Dijon, and whole grain mustard.

Full Recipe: