Creamy Acesado Macaroni Salad | Vegetable Vegetable Vegetable Macaroni

Creamy Acesado Macaroni Salad | Vegetable Vegetable Vegetable Macaroni

When I first became vegan, I spent a lot of time cooking dishes that I did not know. I have shown some new things including fever, quinoa, and other corn and beans. Now not long vegan, I found myself craving for comfort food and interesting dishes. This has been especially true in recent times, including all the uncertainty and uncertainty in the world. The macaroni salad was my favorite childhood, and this morning's macaroni is a simple treat.

I made vegan macaroni salad a couple of times ago, but I always take the easiest way to use it in store & # 39; vegan mayo & # 39; as a basis. There is nothing wrong with that, but it's good to make soup from scratch, and I also love how avocado adds to the fat, folate, and other nutrients in the container – along with the cream, of course.

The cream in macaroni salads is not over-the-top: it's there, but it's cheating. I tried several different styles of dressing while playing food as a cook. One of them only includes avocado, another avocado and olive oil, and another – the one I ended up with the most – avocado added to the unsweetened yogurt. I love the sweet quality that yogurt adds to the sauce, and its consistency was the one I got from the three flavors.

Avocado macaroni spice salad

The ingredients of these salads are flexible and replaceable: you do not need to use the same vegetables I used, and there are many ways to reduce soups. I wanted to keep the dish very, very simple, and the cooking shows this. Here's what it's made of:


I used about half of the larger ones, the Hass avocado. If you have less avocado, you can use less than half. I give you a cup measure in the recipe!

Vegetable Yogurt

For any clear, unpasteurized, milk-based yogurt is best: almond, cashew, coconut, or soy. My most recent yo-to-vegan yogurt is the Forager brand cashew-gurt, but I have used many other yogurts in food and cooking. Just make sure the yogurt is not updated, as it will make the sauce very tasty otherwise.

White wheat

I usually use lemon juice in dressings and sauces like this, but sometimes the lemon can compete with other flavors. I used a lot of white vinegar when I was dressed, basically because it was always handy at the beginning of the quarantine, while the lemon juice was over. But I enjoy the fact that it can add acid to the dressing without being too obvious.

Elbow pasta

I use salads for salads, but another version of pasta will also be good! Try this dish with a small crust, a tube, or even an orzo.

Vegetable mix

I always come back with a mix of bell peppers, carrots, vegetables, and red onions when I make macaroons salads. The size is perfect for my taste: a lot of bell pepper, very little onion, but enough to give it some flavor. I think sliced ​​shrimp, cauliflower, beans, and grape tomatoes are all beautiful. We didn't taste the spices in the cooking, but you really did.

Making avocado macaroni salad

Making this recipe is nice and easy: cook and drain the noodles, mix your dressing, add your favorite vegetables, and mix. I used my food product to make soups, but the blender is equally good (in sauces and dressings, I tend to use both tools, sometimes without any song or reason).

When the macaroni salad is ready, you can store the leftovers in an airtight container for up to three or four days, if longer!

Creamy Acesado Macaroni Salad | Full Help

Creamy Aysado Macaroni Salad

Writer – Gena Hamshaw

Preparation Time: 15 moments

Cooking Time: 15 moments

Total Time: 25 moments

Production: 6 people

Macaroni Salad

  • 8 ounces elbow pasta (or other slow pasta style)
  • 1 1/4 cups pepper pepper
  • 1/2 cup chopped vegetables
  • 1/2 cup chopped carrots or cooked
  • 1/4 cup chopped red onion
  • optional: shredded shrubs to choose from

Cream avocado cream

  • 1/2 large, Hass avocado (about 2/3 cup, or 3 ounces / 90 g)
  • 1/3 cup (3 ounces) Unpasteurized, non-dairy yogurt
  • 3 take it white vinegar (substitute for apple or orange vinegar)
  • 3/4 spoon of tea kosher salt (or salt mixture)
  • 1/4 spoon of tea onion powder
  • 1 spoon of tea Dijon mustard
  • 1/4 cup water
  • pinch of fresh ground, black pepper
  • Bring a large pot of boiling water. Add macaroni and cook according to the package instructions. Dig it out and rinse it in cold, running water. Thanks again.

  • While cooking macaroni, add all ingredients to the soup pot or cooker and stir until smooth. The sauce should be thick, but affordable. If it is thick, you can add an extra tablespoon of water to lighten it a bit.

  • When the pasta has been cooked and drained, add it to a large mixing bowl, along with your vegetables and herbs, if using. Add all the sauce. Mix well in your ingredients and serve.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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This & # 39; avocado macaroni & # 39; salads can be perfectly suited to any cooking or heating or outdoor menu. But your summer games seem to be a little different this year, just like me. If so, it's a nice warm weather dish that you can enjoy alone, or with someone you have quarantined.

If you want to serve avocado macaroni cream as a side dish, it will be a great accompaniment to BBQ soy curl, sweet black beans, or sweet red pepper sauce. You always can add some tofu or meat bacon or hot to make the dish is important, you may sit on the green.

However you serve it, I hope you will enjoy it. And I hope you get through the weekend easily. I'll see you back here.

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