Hawaiian Macaroni Salad With Homemade Vegan Mayo

video recipe here

Hawaiian Macaroni Salad

INGREDIENTS

  • 2 cups dry macaroni

  • 1.5 cup vegan mayo (scroll down for homemade mayo recipe or use store bought)

  • 1 branch of celery, finely chopped

  • 1/2 red onion, finely chopped

  • 1 big carrot, grated

  • 2 tbsp sugar

  • 1 tbsp dijon mustard

  • 1 tsp onion powder

  • 1 to 1.5 tsp salt, depending on type of mayo you use

  • 1/4 tsp black pepper

METHOD

  • make homemade mayo if desired (recommended)

  • cook the macaroni following the instructions on the package

  • once cooked, rinse under cold water until the pasta is completely chilled

  • drain well and transfer to a big mixing bowl

  • add all the other ingredients to the mixing bowl and combine well

  • if you used store bought mayo, make sure to adjust salt to taste

Homemade Vegan Mayo

INGREDIENTS

  • 1 cup unsweetened soy milk

  • 1 tbsp dijon mustard

  • 2 cups vegetable oil

  • 1 tsp salt

  • 1.5 tsp white vinegar

METHOD

  • in a blender or with a hand mixer, combine the dijon mustard and unsweetened soy milk (make sure to use unsweetened or it will taste like frosting) and mix well

  • progressively add the oil to the soy milk and dijon mixture while blending

  • once emulsified and thick (after adding all the oil), add the salt and vinegar and mix well

 

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