Mike’s Marvelous Macaroni Salad

Marvelous Macaroni Salad! A delicious plant based salad that is gluten, oil, and sugar free!  If you are a Dr McDougall, Forks Over Knives, or Engine 2 fan you'll want to pin this!

The weather was surprisingly mild over the holiday weekend.  We had a surprising bit of rain which we welcomed.  I imagine because it doesn’t rain often is why I love the rain so much.  I actually get very inspired when it rains; I love the sound and the smell, and I love sipping tea while watching the desert ground drink up all the water.

Our Fourth of July weekend was quiet but wonderful.  We stayed at home the whole weekend, ate breakfast in bed, fresh salads for lunch, and I cooked my classic veggie burgers with sweet potato fries and this macaroni salad for dinner.  We were even able to watch the community fireworks from our house! It was priceless!

Fourth of July weekend was my first attempt at this macaroni salad reinvention.  I was absolutely pleased with how it turned out!  This was inspired by my Uncle Mike’s macaroni salad, which he always made for our family events.  Everyone always anxiously awaited the arrival of Mike and his yummy salad.  It is seriously a family classic!  Well, Uncle Mike’s original recipe calls for Duke’s Mayonnaise (a local North Carolina brand of mayo), so my challenge was to create a plant based version without the use of mayonnaise.  Luckily, this new macaroni salad reinvention surpassed my expectations!  It is totally awesome just like the original recipe, and its packed full of body-healthy ingredients and completely oil-free.

I used a combination of organic silken tofu and cashews to make this recipe lower in fat (as opposed to all cashews).  The nutritional yeast gives it that slightly “eggy” taste like mayonnaise.  As you know, almost all of my recipes are free of salt, but I felt like this was one of those recipes that needed a sprinkle of salt to give it the authentic flavor that I remembered.

The secret ingredient in this recipe is celery seed!  It is truly what gives this salad it’s unique and memorable taste!


2 & 1/2 Cups Dry Macaroni, 100% Whole Grain Whole Wheat or any Gluten-Free product of your choice

1/2 package Silken Tofu, 7 ounces or about 1 cup

2 Tablespoons Nutritional Yeast

1/2 Cup Cashews, unsalted

1 Tablespoon Lemon Juice

2 Teaspoons Vinegar

1 Teaspoon Spike Salt-Free Seasoning

1 Teaspoon Onion Powder

1/2 Teaspoon Pink Himalayan Salt

3 Roma Tomatoes, deseeded and chopped

1 Orange Bell Pepper, deseeded and chopped

1/2 English Cucumber, peeled and chopped

1/2 Small Sweet Onion, chopped

2 Tablespoons Fresh Basil, chopped

1/2+ Teaspoon Celery Seed


1.  Cook Macaroni al dente, according to package directions. Strain and set aside in refrigerator to cool.

2.  Place tofu, yeast, cashews, lemon juice, vinegar, seasoning, and onion into blender and puree until smooth. Taste and then see if you want to add salt.

3.  Combine macaroni, sauce, and fresh chopped veggies and herbs to mixing bowl!  Chill before serving!

**Notes: You could substitute 1/2 Cup Water + another 1/2 Cup Cashews to replace tofu in the recipe.

**Make sure not to overcook your pasta as it will get mushy and break apart in the salad.






  1. rhaigler says:

    Looks like you nailed it! Mike will be flattered!

  2. I prepared this last night. It is definitely a winner!! My hubby and I loved it!! Great job!!! Anna G http://www.crazygorgeous.wordpress.com

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