Thursday, May 19, 2011

Macaroni Salad

As it gets warmer I always start to crave macaroni salad. Delicious, cold macaroni on a warm day is a good indication that winter really is over and the next 6 months are going to be lovely. I almost never make it though because it means buying a jar of vegan mayo and I don't really use it for anything but macaroni and potato salads, which means it would just go bad. Buying a jar is out of the question anyway because of the no trash thing, so I did a quick google search for homemade vegan mayo and came up the modified concoction below.

I forgot to take a picture of my food, so here's a random one from the internet. Don't worry, it's vegan too.

Half a block of tofu
2 T water
2 T olive oil
½ t apple cider vinegar
pinch of salt
½ t sugar or other sweetener (I used agave syrup)

Put all of this into a blender and blend until smooth. You may want to add things a little at a time and taste as you go. The wonderful thing about making your own mayo is that you can make it as strong as you want. You can go sour or sweet. You can use veggie oil instead of olive oil for a more neutral taste.

I combined this with some pasta, chopped onion, sugar, mustard, salt, pepper, celery and PRESTO, macaroni salad for my spring celebration.

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