Imagine everything you love about macaroni salad but with a creamy vegan pimento cheese sauce made from whole foods. Easy prep and impossibly delicious! Vegan, soy-free, WFPB/oil-free, and gluten-free with your choice of pasta. Nut-free option included.
*If using a standard blender, first soak cashews in hot water for 1 to 2 hours (or soak seeds for 1 hour). Then, drain and follow recipe. In a high-speed blender combine all sauce ingredients. Gradually increase speed, then blend on high until completely smooth. Set sauce aside.
Cook pasta according to package directions. Immediately drain in a colander and thoroughly rinse with cold running water, tossing/stirring pasta until it's cool. Drain well.
Pour about half of the sauce into the pasta pot. Add the macaroni and stir to combine. Add more sauce, and continue to stir making sure all of the macaroni is completely coated. It will seem very saucy at this point but will thicken as it sits and after adding the veggies.
Reserve a tablespoon or two of each of the veggies for garnish, if desired. Add remaining celery, bell pepper, onion, and pimentos to the pot. Stir to combine.
Transfer to a serving bowl, and sprinkle reserved veggies/pimentos on top. Refrigerate for one hour (or longer) before serving.
Macaroni salad tastes great the next day, so it's a perfect make-ahead dish for parties. Serve cool.Store leftovers in the refrigerator for up to 4 days.