Dairy-Free Macaroni Salad

First, soak the cashews. There are two methods to go about doing so, and details on both methods are in the note section. For this recipe, I used method 2 which involves soaking the cashews for 30 minutes in water and the juice of a lemon (zest the lemon and save the zest to use in the sauce later).

While the cashews are soaking, add the macaroni to a pan with water and bring it to a boil. Cook it according to package directions.

While the cashews are soaking and the pasta is boiling, rinse and chop the red and orange bell pepper, the celery, the carrots, the red onion, and parsley, and add them to a large bowl.

Thaw out the frozen peas by running them under warm water and add them to the bowl with the veggies.

When the pasta is done, drain it and add it to the large bowl with the veggies.

Remove the skins from the garlic cloves.

By this time, the cashews should be done soaking. Drain the cashews, discarding the liquid.

Then add the drained cashews to the blender, along with the almond milk, lemon zest, pure maple syrup, apple cider vinegar, basil, rosemary, garlic cloves, and oregano, and blend on high until this mixture is creamy.

Pour the entire dressing over the macaroni and the vegetables in the bowl. Toss well to coat all the veggies, parsley, and macaroni.

Chill for about 2 hours and enjoy this dairy-free macaroni salad cold.