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Vegan Pimento Macaroni Salad
  • subheading: For the sauce:
  • 1 ½ cups raw cashews (sub 1 ¼ cups raw sunflower seeds for nut-free)
  • 1 cup water
  • 3 Tablespoons nutritional yeast
  • 4 ounces roasted red peppers, drained
  • ¼ cup lemon juice
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons hot sauce - I used Crystal brand.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 ½ teaspoons fine sea salt - I know this seems like a lot, but remember it's for an entire package of pasta!
  • ¼ teaspoon cayenne
  • subheading: For the salad:
  • 16 ounces dry macaroni elbows (use whole-grain or gluten-free, if needed)
  • 1 cup chopped celery (about 5 large stalks)
  • 1 cup chopped yellow or orange bell pepper (about 1 large pepper)
  • ¾ cup diced red onion (about 1 small onion)
  • 4 ounce jar of pimentos, drained very well and chopped
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