Vegan Macaroni Salad

Shout outs to some of my favorite products: @tofuttibrand and @earth_balance !!

What's better than cold elbow macaroni drenched in a sweet, tangy, mayonnaise dressing...?!  EASY, A vegan version!

1 lb dry elbow macaroni, cooked, rinsed and drained

1/2 cup celery, diced

1/2 cup red onion, minced (Soak in cool water for 5 minutes and drain for a less harsh onion taste)

1 1/4 cup Earth Balance vegan mayo, I like the olive oil one

1 TBSP yellow mustard, add more to taste

1 TBSP vegan sugar

3 TBSP cider vinegar

5 TBSP Tofutti vegan sour cream

Salt and pepper, to taste

In a large bowl combine the macaroni, celery, and onion.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and sour cream. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days. 

Could it be any easier!?  Serve it up with you favorite @gardein BBQ/grillin picks, vegan summer has never tasted so good!