Creamy Dairy Free Macaroni Salad
This creamy dairy free macaroni salad uses cashews for a rich, tangy dressing. Perfect for potlucks and crowds—naturally gluten-free and ready in under an hour!
You know what always disappears first at summer BBQs? A big bowl of creamy, colorful macaroni salad that actually tastes indulgent. But here’s the thing—most traditional versions are loaded with mayo and dairy, leaving those of us avoiding dairy feeling a bit left out at the picnic table.
I’ll never forget the first time I brought my dairy free macaroni salad to a Fourth of July cookout. My neighbor kept asking what made it so creamy, convinced I’d snuck in sour cream or ranch dressing. Nope! Just cashews, friends. The secret’s been out ever since, and now I’m sharing it with you.
This macaroni salad dairy free recipe is vibrant, satisfying, and honestly? It tastes better than the traditional version. Plus, it’s naturally gluten-free when you use your favorite GF pasta, making it perfect for mixed gatherings where dietary needs vary.
Table of Contents
Creamy Dairy Free Macaroni Salad
Equipment
- High-speed blender
- Large mixing bowl
- Large pot
- Colander
- Knife and cutting board
Ingredients
For the Macaroni Salad
- 1 cup Uncooked elbow macaroni gluten-free
- ½ Red bell pepper diced
- ½ Orange bell pepper diced
- 3 Carrots diced
- 2 Celery stalks diced
- 1 cup Frozen peas thawed
- ¼ Red onion finely diced
- 3 tbsp Fresh parsley chopped
For the Dairy-Free Cashew Sauce
- 1 cup Raw cashews
- ¾ cup Unsweetened almond milk
- 2 tbsp Pure maple syrup
- 1 tbsp Apple cider vinegar
- 1 Fresh lemon juice and zest
- 3 Garlic cloves
- ½ tsp Dried basil
- ½ tsp Dried rosemary
- 1 tsp Dried oregano
- Salt and pepper to taste
Instructions
- Start by soaking your cashews using one of two methods. The quick method involves covering cashews with boiling water for 15 minutes, while the slower method uses room temperature water with lemon juice for 30 minutes (this adds extra tang). I prefer the lemon-soak method—it gives the dressing a brighter flavor. Be sure to zest your lemon first and set that zest aside for later.
- While your cashews are getting soft and dreamy, bring a large pot of salted water to a rolling boil. Add your gluten-free elbow macaroni and cook according to the package directions—usually 8-10 minutes. You want it tender but not mushy since it’ll be sitting in dressing.
- Here’s where the rainbow happens! Rinse and finely dice your red and orange bell peppers, celery, carrots, red onion, and fresh parsley. Toss everything into a large mixing bowl—the colors alone will make you smile. The variety of textures is what makes this macaroni salad for a crowd such a hit.
- Thaw those frozen peas quickly by running them under warm tap water in a colander for about a minute. Shake off the excess water and add them to your veggie bowl. Man, oh man, the peas add such a sweet pop of flavor!
- Once your pasta is perfectly cooked, drain it thoroughly in a colander and give it a quick rinse with cool water to stop the cooking process. Add the cooled pasta directly to the large bowl with all those gorgeous vegetables.
- Peel your garlic cloves and set them near your blender. By now, your cashews should be beautifully softened and ready to transform into liquid gold.
- Drain your soaked cashews completely, discarding the soaking liquid. Add the drained cashews to your high-speed blender along with the almond milk, reserved lemon zest, lemon juice, pure maple syrup, apple cider vinegar, basil, rosemary, peeled garlic cloves, and oregano. Blend on high for 1-2 minutes until the mixture is completely smooth and creamy—no graininess allowed!
- Pour your gorgeous cashew dressing over the macaroni and vegetables. Use a large spoon or spatula to toss everything together, making sure every piece of pasta and every veggie gets coated in that creamy goodness. It should look cohesive and well-dressed.
- Cover your bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours before serving—this chilling time lets all the flavors meld together beautifully. Serve cold and watch it disappear!
Notes
Creamy Dairy Free Macaroni Salad Ingredients
For the Macaroni Salad
| Ingredient | Amount |
|---|---|
| Uncooked elbow macaroni (gluten-free) | 1 cup |
| Red bell pepper, diced | 1/2 pepper |
| Orange bell pepper, diced | 1/2 pepper |
| Carrots, diced | 3 medium |
| Celery stalks, diced | 2 stalks |
| Frozen peas, thawed | 1 cup |
| Red onion, finely diced | 1/4 onion |
| Fresh parsley, chopped | 3 tbsp |
For the Dairy-Free Cashew Sauce
| Ingredient | Amount |
|---|---|
| Raw cashews | 1 cup |
| Unsweetened almond milk | 3/4 cup |
| Pure maple syrup | 2 tbsp |
| Apple cider vinegar | 1 tbsp |
| Fresh lemon (juice and zest) | 1 whole |
| Garlic cloves | 3 cloves |
| Dried basil | 1/2 tsp |
| Dried rosemary | 1/2 tsp |
| Dried oregano | 1 tsp |
| Salt and pepper | To taste |
Instructions
Step 1: Start by soaking your cashews using one of two methods. The quick method involves covering cashews with boiling water for 15 minutes, while the slower method uses room temperature water with lemon juice for 30 minutes (this adds extra tang). I prefer the lemon-soak method—it gives the dressing a brighter flavor. Be sure to zest your lemon first and set that zest aside for later.
Step 2: While your cashews are getting soft and dreamy, bring a large pot of salted water to a rolling boil. Add your gluten-free elbow macaroni and cook according to the package directions—usually 8-10 minutes. You want it tender but not mushy since it’ll be sitting in dressing.
Step 3: Here’s where the rainbow happens! Rinse and finely dice your red and orange bell peppers, celery, carrots, red onion, and fresh parsley. Toss everything into a large mixing bowl—the colors alone will make you smile. The variety of textures is what makes this macaroni salad for a crowd such a hit.
Step 4: Thaw those frozen peas quickly by running them under warm tap water in a colander for about a minute. Shake off the excess water and add them to your veggie bowl. Man, oh man, the peas add such a sweet pop of flavor!
Step 5: Once your pasta is perfectly cooked, drain it thoroughly in a colander and give it a quick rinse with cool water to stop the cooking process. Add the cooled pasta directly to the large bowl with all those gorgeous vegetables.
Step 6: Peel your garlic cloves and set them near your blender. By now, your cashews should be beautifully softened and ready to transform into liquid gold.
Step 7: Drain your soaked cashews completely, discarding the soaking liquid. Add the drained cashews to your high-speed blender along with the almond milk, reserved lemon zest, lemon juice, pure maple syrup, apple cider vinegar, basil, rosemary, peeled garlic cloves, and oregano. Blend on high for 1-2 minutes until the mixture is completely smooth and creamy—no graininess allowed!
Step 8: Pour your gorgeous cashew dressing over the macaroni and vegetables. Use a large spoon or spatula to toss everything together, making sure every piece of pasta and every veggie gets coated in that creamy goodness. It should look cohesive and well-dressed.
Step 9: Cover your bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours before serving—this chilling time lets all the flavors meld together beautifully. Serve cold and watch it disappear!
Substitutions
Can’t find cashews? Try using blanched almonds or sunflower seeds for a nut-free version, though you’ll need to soak them longer (4-6 hours) to achieve that ultra-creamy texture. Sunflower seeds create a slightly earthier flavor but work wonderfully for those with tree nut allergies.
Different pasta shapes? Rotini, shells, or even penne work beautifully in this dairy free macaroni salad. Just keep the measurement at about 3 cups cooked pasta total. Larger shapes hold more dressing in their curves and ridges!
Veggie swaps? Feel free to add diced cucumber, cherry tomatoes, or even some chopped broccoli florets. Just keep the total veggie volume around 3-4 cups so your salad doesn’t become too crunchy or watery.
Herb variations? Fresh dill, chives, or cilantro can replace the parsley if that’s what you’ve got on hand. Fresh herbs always taste brighter than dried, so use about 3 times the amount if making that swap.
Troubleshooting
Dressing too thick? Thin it out with an extra tablespoon or two of almond milk until it reaches your desired consistency. The dressing thickens as it chills, so slightly thinner is actually better before refrigeration.
Salad seems dry after chilling? Pasta absorbs dressing over time, especially gluten-free varieties. Mix in 2-3 tablespoons of extra almond milk or a drizzle of olive oil before serving to refresh it.
Cashew sauce grainy? Your blender might not be powerful enough, or your cashews weren’t soaked long enough. Try blending for an additional 1-2 minutes, or soak the cashews for up to 4 hours next time for foolproof creaminess.
Too tangy for your taste? Add another tablespoon of maple syrup or a pinch of coconut sugar to balance the acidity. Everyone’s taste buds are different, and that’s totally okay!
Storage
Store your macaroni salad dairy free creation in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and improve after the first day, making it perfect for Sunday meal prep strategies that carry you through the week. Just give it a good stir before serving since the dressing may settle slightly.
Serving Suggestions
This colorful salad shines as a potluck star or backyard BBQ side dish alongside grilled favorites. Well… it’s also hearty enough to enjoy as a light lunch on its own, especially on those hot summer days when turning on the stove feels like too much work. Pair it with our gluten-free Italian pasta salad for a double-pasta spread that’ll have everyone talking, or serve it next to grilled chicken and fresh watermelon slices for the ultimate warm-weather feast.
Variations
Kid-friendly version: Reduce the garlic to 1 clove and add a teaspoon of Dijon mustard for a milder, slightly tangier flavor kids tend to love. You can also cut the veggies into smaller pieces so they’re less intimidating for little ones.
Protein-packed option: Stir in 1 cup of diced cooked chicken breast, crispy chickpeas, or even cubed firm tofu to transform this side dish into a complete meal. It becomes a satisfying lunch that keeps you full for hours.
Spicy kick: Add 1/4 teaspoon of cayenne pepper or a dash of hot sauce to the cashew dressing for those who like a little heat. A few diced jalapeños mixed into the salad also work beautifully if you’re feeling adventurous.
Holiday-ready: For Thanksgiving or Christmas gatherings, swap the bell peppers for roasted butternut squash cubes and add dried cranberries for a festive fall twist. It’s a macaroni salad for a crowd that works year-round with seasonal adjustments!
Dairy Free Macaroni Salad FAQs
Can I make this macaroni salad ahead of time?
Absolutely! In fact, this dairy free macaroni salad tastes even better when made 24 hours in advance. The pasta soaks up all those herby, tangy flavors, creating an even more cohesive dish. Just keep it covered in the fridge and stir before serving.
How do I make this recipe for a large crowd?
Simply double or triple all ingredients to create a generous macaroni salad for a crowd. A double batch easily serves 12-16 people as a side dish, making it perfect for family reunions, church potlucks, or neighborhood block parties.
What’s the best gluten-free pasta for macaroni salad?
Look for brown rice or chickpea-based elbow macaroni, which holds up beautifully without getting mushy. Brands like Banza, Tinkyada, or Jovial work wonderfully and maintain great texture even after being dressed and chilled for hours.
Why use cashews instead of other nuts?
Cashews have a naturally mild, buttery flavor and blend into an incredibly smooth, creamy consistency that mimics traditional mayo-based dressings perfectly. According to nutrition research from Harvard, they’re also rich in healthy fats and minerals that support heart health.
Can I use a food processor instead of a blender?
A high-speed blender really is your best friend here for achieving that silky-smooth, restaurant-quality texture. Food processors can work in a pinch, but you’ll likely end up with a slightly grainier dressing that’s still tasty but less luxurious.
Is this macaroni salad dairy free recipe vegan?
Yes! This entire recipe is 100% plant-based and vegan-friendly since it uses cashews and almond milk instead of traditional dairy products. It’s perfect for mixed gatherings where guests have varying dietary preferences.
Looking for more crowd-pleasing sides? Try our fluffy almond flour waffles for a weekend brunch spread, or whip up our artisan gluten-free bread to round out your meal planning. Both recipes have become absolute staples in my kitchen!
This creamy, colorful dairy free macaroni salad proves you don’t need dairy to create something rich, satisfying, and totally crave-worthy. It’s become my go-to contribution for every summer gathering, and I hope it becomes yours too. Happy cooking, friend!
