Vegan Pimento Macaroni Salad

myquietkitchen.com

Stephanie Buchanan

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

Directions at myquietkitchen.com

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